Boil carrots and ginger in a pot until soft. Let cool a bit and then blend in blender until smooth. Pour back into a pot and add seasonings. Set to the side on low. Separate pot bring potato and carrot chunks to boil. When medium firm, add to original pot of carrot broth on low. Add scallion and bok choy. Remain on low/simmer. Separate pot cook kale down with water until el dente. Then add to original soup mixture, including some of the water from the greens. This will increase broth to veggie ratio.simmer 5 minutes, and serve .