In a 6 to 8-quart pot, heat the olive oil over medium flame. Add the onions with a pinch of salt and saute until golden. Add the carrots, ginger, curry, cumin, cinnamon, allspice, and coriander, and stir to combine. Deglaze the pan with 1 cup of water or broth, and then add the remaining 7 cups of liquid with 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.