Peel and dice the carrots, sweet potatoes and ginger. Dice onion and seed and dice the pasilla pepper. Mince garlic.
2. Step
Heat olive oil in soup pot over medium heat. Add onions, garlic, ginger and pasilla pepper. Sauté until translucent and fragrant, 3-5 minutes.
3. Step
Add carrots and sweet potatoes and cover in vegetable stock. Add paprika and red pepper flakes to desired heat. Bring to a boil, cover, and lower heat to a simmer. Cook covered for 35-40 minutes.
4. Step
Using an immersion blender, blend soup until smooth. Season with salt and pepper to taste.
