Chop the Carrot (4 pound).
Chop the Onion (1).
Chop the Garlic (3 clove).
Heat Extra-Virgin Olive Oil (3 tablespoon) in a large Dutch oven or stock pot over medium heat. Add chopped carrots, onion, and garlic. Stir and cook for about 5 minutes.
Add Ground Ginger (1 1/2 teaspoon), Sweet Curry Powder (1 1/2 teaspoon), Hot Curry Powder (1 1/2 teaspoon), Smoked Paprika (1 teaspoon) and Salt (2 teaspoon). Stir to coat vegetables and cook for an addition 2-3 minutes.
Add enough Water (to taste) to completely cover the vegetables. Increase heat to high until it comes to a boil, then reduce to a simmer over low-medium heat.
Cover and cook for about 30 minutes, or until the vegetables are very soft.
Remove from heat and allow to cool until safe to handle, at least 15 minutes.
Zest the Lemon (1).
Once zested, squeeze juice from the lemon.
Stir lemon zest and juice into the pot.
Tear White Bread (2 slice) into pieces and discard the crusts.
Puree soup in a blender in batches. For each batch, add bread pieces and blend until desired consistency. Add extra Water (to taste) to the blender if needed to blend properly.
Transfer the blended soup to a large bowl and then recombine all of the batches together in the pot. Adjust salt and seasonings to taste.
Warm the soup over low heat before serving.