In a medium saucepan, heat the oil over medium heat. Add the onions and cook until translucent, about eight minutes. Add the garlic and ginger and heat for one to two minutes. Add carrots, sweet potatoes, chicken stock, curry powder, salt, and red pepper flakes. Bring to a broil.

Cover and simmer over low to medium heat for approximately 40 – 45 minutes until the vegetables are tender.

Puree the soup with an immersion blender. Add more salt and pepper if needed. Return to heat and cover. Heat for an additional 20 – 30 minutes on low heat.