Carrots (~three cups, chopped)
Ginger (~1 TBSP, diced)
Garlic (~6-8 cloves, diced)
Shallot (~1 TBSP, diced)
Scallion (two, sliced up to the green part)
Veggie Stock and Water (50/50, enough to just cover all of the carrots in a sauce pan).
Curry Powder (~1 TBSP)
Cumin (~1 TBSP)
Red pepper flakes to taste
Saute everything in oil over medium heat (except the veggie stock mix) until the garlic and ginger have melted and the carrots have been cooked a little in the flavors. Then, add enough liquid to cover the carrots. Simmer until the carrots are soft enough to break with a fork.
Move everything to a blender, or use a hand blender. Return soup to the pot and make adjustments (add butter for creaminess, add more veggie stock to thin it out, add more spice if needed). Serve with a garnish of marscapone and chive!