In a six quart stock pot, heat the olive oil add the celery, carrots, onion, garlic and potato. Sauté over medium heat for five minutes.

Add the ginger, chicken broth and water to cover the vegetables. Add brown sugar, cinnamon, allspice, and bay leaf.

Bring the soup to a boil and simmer for 30 to 45 minutes until the carrots are soft.

Then the mixture is ready to put into a blender and puree. (Take the bay leaf and ginger out before you puree.)

Put through a strainer and bring back to a simmer.

Adjust the seasonings to taste and enjoy.