Heat evoo in a large Dutch oven or saucepan, over medium high.

Sauté onion, carrots, celery, and potato for 7 to 10 minutes, or until lightly browned and caramelized. Add garlic, ginger, and curry powder. Continue cooking for 2 minutes more to sear spices.

Add peas and water. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 40 to 55 minutes, or until the peas are soft and fairly creamy.

Using an immersion blender or standard blender, puree half the soup, leaving some texture (you want to have some chunkiness to the soup). Season to taste with salt and pepper. Ladle into bowls, and serve with chopped parsley and toasted pita.