Peel the onion, carrots and celery and cut into small cubes. Peel the garlic and ginger and cut very finely.
Heat the oil in a large saucepan and sweat the onion in it. Then add the carrots, celery and ginger and cook for 5 minutes. Stir in between. Add the garlic just before the end, otherwise it will burn.
Pour the stock on the vegetables and let the soup simmer for about 30 minutes at a low temperature. Then puree until it is nice and creamy. Season to taste with salt, pepper and curry.
As an alternative, you can cook 4 small potatoes separately and add them, then the soup will be thicker. Tastes very good. Depending on your taste, you can add soy cream or sour cream to taste.