Heat the oil in a large heavy-based pan and fry the onion for 3 minutes. Peel and dice the carrots and potatoes and add to the pan. Sauté with the onion for 5 minutes.
Add cumin and ginger then pour in the stock and boiling water and combine well. Cover the pan and bring the soup to the boil.
Reduce the heat and simmer for about 15 minutes or until the vegetables are tender. Pulse in a food blender until smooth. Serve in bowls with grated carrot.
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