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Heat 2 tablespoons toasted sesame oil in a Dutch oven or large pot over medium heat until shimmering. Add 4 thinly sliced scallions, 4 minced garlic cloves, 1 tablespoon peeled and minced ginger, and ½ teaspoon kosher salt. Cook, stirring occasionally, until very fragrant, about 1 minute.
Stir in 6 cups low-sodium chicken broth and 3 tablespoons soy sauce. Bring to a boil over medium-high heat. Add 16 ounces frozen dumplings and cook according to package instructions until cooked through.
Remove the pot from the heat. Stir in 3 ounces baby spinach and 1 cup shredded carrots until the spinach is just wilted, about 30 seconds. Taste and season with more kosher salt as needed.