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In a Dutch oven or stockpot, heat the oil over medium heat. Add your onion and cook and stir until tender, four to five minutes. Then add the garlic and ginger and cook for one minute longer. Stir in the carrots, broth, zest, salt and pepper, then bring it to a boil. Reduce the heat and simmer, covered, until carrots are tender, for 10 to 12 minutes.
Pulse the mixture in a blender or with an immersion blender to the desired consistency. Stir in lemon juice and garnish with additional lemon zest, if desired.