Preparation Time10 minutes
Serving Size3 People
Heat oil in a soup pot over medium heat.
Add garlic and onion and cook stirring often until onion is translucent. Add potatoes and carrots and cook for 3-5 minutes to allow the carrots to sweat out some of their juices.
Pour the vegetable broth into the pot, and season with curry powder, ginger, pepper, and salt. Bring to a boil, and then reduce heat to low. Simmer for up to 20 minutes or until carrots are tender.
Puree the soup in small batches using a blender.