Boil or steam carrots until tender crisp (15-20 minutes). While carrots are cooking, heat olive oil over medium heat in a small skillet. Add onions, and cook until onions are translucent. Stir in garlic and ginger root. Cook for 30 seconds, stirring constantly so garlic doesn't burn Add carrots and salt, and stir well to coat. Transfer to a serving dish, and grate a little fresh ginger root on top.