Coat a dutch oven or stock pot with coconut oil over medium-high heat.
Add carrot, onion, garlic and ginger.
Cook til a little soft, about 5 minutes. Cover with broth.
Turn down to simmer, and cook about 15 minutes or until vegetables are as soft as you like.
If using, add cooked shredded chicken or cooked shrimp.
Add spinach and mushrooms and cook an additional 5 minutes until done.
Add curry powder, turmeric, sea salt, and black pepper to taste.
Remove from heat; add optional squeeze of lemon juice.
Serve piping hot and enjoy.