In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until lightly browned.
Add the diced carrot and potato to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the grated ginger and cook for another minute.
Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Season with salt to taste.
Serve hot, garnished with fresh parsley if desired.