Heat 4 tbs of the olive oil in a deep saucepan and sauté the potatoes with the carrots and onions for 5-7 min, then add the garlic and ginger. Stir to combine the flavors and season with paprika, salt and pepper.
- Add the broth and simmer for 15 minutes.
- Process with a blender/stick blender or food processor to get a smooth, velvety consistency.
Serve hot, sprinkled with chili flakes and drizzled with olive oil.