Step 1

Peel the carrots, sweet potato, and onion.

Step 2

Chop all vegetables to roughly the same size.

Step 3

In a dutch oven, over medium high heat, heat the olive oil.

Step 4

Add the onion, ginger and garlic and stir until fragrant, about 2 minutes.

Step 5

Add in the rest of the vegetables and cover with water. Start with 1 quart and add more if needed to cover the veggies. (I added another 2 cups of water)

Step 6

Bring to a boil, and then turn down to a simmer.

Step 7

Add in the salt, pepper, and curry powder and simmer until vegetables are very soft, about 30 minutes. (Add in a bit of water if necessary)

Step 8

Take off heat and use a stick blender to puree, or carefully pour batches of hot soup into a blender. Taste, and add in more salt or curry powder if needed.

Step 9

Ladle into bowls and garnish with parsley and pistachios (optional)