Peel and chop all the vegetables and place in large pan.
Half fill pan with water and bring to the boil, then turn down to simmer.
Add salt, pepper, stock cube, ginger and curry powder.
Cook until the vegetables are tender.
Allow to cool
Transfer to blender and pulse for 2 mins until vegetables are pureed.
Return soup to the pan and bring back to the boil.
Serve with warmed crusty bread
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