Heat oil, add ginger and garlic and half of cooked bacon. stir just to warm. Add potatoes and carrots, stir to mix in spices. Add chicken broth, water and turmeric, salt, pepper, red pepper, garlic powder, onion powder. Add water. Stir, cover.

Bring to boil covered, stir, reduce heat to simmer cook covered about 20 min or until potatoes are tender.

Blend about 2/3 of soup in blender with sour cream and cream until smooth.

Pour back into pan with the remaining soup. Stir in cheese until blended. Set aside enough cheese to garnish. Bring back to slow boil. Serve with remaining cheese and remaining bacon on top.