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In a large soup pot, sauté the onion in the olive oil for 5 minutes over medium heat, until translucent.
Add the garlic and ginger and cook for 1 more minute, until fragrant.
Add the carrots, chickpeas, orzo, 6 cups of the broth, salt, pepper and turmeric.
Turn the heat to high, stir and bring to a boil.
Once boiling, lower the heat to medium and simmer for about 15 minutes.
Stir occasionally to prevent the orzo from sticking to the sides or bottom of the pot.
Add more broth if it gets too thick.
Stir in the baby spinach and lemon juice and cook for 2-3 minutes so the spinach can wilt.
Remove from heat and taste; add any additional salt, pepper or lemon juice to taste.
Serve in bowls with fresh herbs and nuts/seeds, if desired.