Heat the grapeseed oil in a pot large enough to cook the soup over medium-high heat. Add the carrots, celery, onion and ginger and toss to coat. Sauté until the vegetables slightly soften, about 10 minutes.
Stir in the stock and simmer for 10 minutes. Add the potatoes and simmer for another 5 minutes or until everything is tender.
Pour the soup into a blender (in batches if necessary) and puree until completely smooth.
Pour back into the pot and add the remaining ingredients. Serve warm and enjoy!