Heat the oil in a deep pot over medium heat. Add the chopped onion and garlic; cook stirring often until onion is translucent.
Add the curry powder, cook to a paste. Add carrots and potatoes, and cook for a few minutes to allow the carrots to sweat out some of their juices.
Next, pour the broth into the pot, and season with salt and pepper. Bring to a boil; then reduce heat to low.
Simmer for 15 to 20 minutes, until carrots are tender. Remove and puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the pot. Reheat soup if necessary, and serve.