Ginger is known as the “universal medicine;” it’s a spice, but also considered to be a delicacy. Because I love fresh ginger, I tend to get heavy-handed with this spice. This soup pays homage to my favorite drink: freshly squeezed carrot orange ginger juice. It’s perfectly flavored. The ginger is subtle: it doesn’t overpower the other ingredients, yet, at the same time it is strong enough to balance this soup with its other naturally sweet and subtle spicy flavors.
In a medium saucepan, heat the oil over medium heat. Add the onions and cook until translucent, about eight minutes. Add the garlic and ginger and heat for one to two minutes. Add carrots, sweet potatoes, chicken stock, curry powder, salt, and red pepper flakes. Bring to a broil.
Cover and simmer over low to medium heat for approximately 40 – 45 minutes until the vegetables are tender.
Puree the soup with an immersion blender. Add more salt and pepper if needed. Return to heat and cover. Heat for an additional 20 – 30 minutes on low heat.