Heat oil in a large saucepan over medium heat. Add onion and garlic then cook stirring often until onion is translucent. Add carrots and potatoes then cook for just a few minutes to allow the carrots to sweat out some of their juices.
Pour the vegetable stock into the saucepan and season with ginger, curry powder, salt and pepper. Bring to a boil then reduce heat to low. Simmer for 15 to 20 minutes until carrots are tender.
Puree soup in small batches using a food processor or blender; or if you have an immersion blender it can be done in the saucepan. Reheat soup if necessary and serve.