I recently tried another variant, but the following soup has subtle complex and complimentary tastes with orange, ginger, curry and cream that it remains my favourite.
Add onion, ginger and curry.
Cook until tender, 10+ minutes.
There are so many different curries, but pick your favourite or experiment. With the Ginger and Orange, the flavours hint of South-East Asia, but some of the curries from the Madras (or Garam Masalas) can be a good pick to. Just remember, the idea is blending a complex set of flavours and not create a “hot” soup.