Heat the olive oil in a large stock pot over medium heat. Add in the onion, and cook until translucent, about 7 minutes.
Turn the heat up to high, and add the garlic and carrots. Cook for about 5 minutes, until the carrots are slightly caramelized.
Add in the potato, vegetable stock, turmeric, thyme, bay leaves, salt
and pepper, and bring to a boil, cooking until the potatoes and carrots
are tender, about 10 minutes.
Fish out the 4 bay leaves, then carefully ladle the soup contents into a
blender. Cover the blender with a towel, to protect yourself from hot
splashes, and blend for 30 – 60 seconds until smooth.
Transfer to four bowls, and top with pepitas!