In parallel, prepare the dressing for the soup in a saucepan or frying pan. Pour in the oil. I will use olive oil, which can be replaced with sunflower oil. Warm it up. Spread 2 cloves of garlic, crushing them with the flat side of a knife. After a minute, take out the garlic, it has given its flavor to the oil. Spread the finely chopped onion. Gilded it. Alternate grated carrots. Turn down the heat on the stove, cover the pan with a lid and simmer for 3-5 minutes. Sprinkle everything with spices, and this is curry, ginger and I'll add a little more cayenne pepper, although it is present in the curry. If desired, add pepper. Mix it. Cut the potatoes into small cubes and send them to a saucepan so that they are soaked in the juices and flavors of the contents, then send the carrots from the broth, also finely slicing it. Simmer under the lid for another 5 minutes.