Mince garlic and chop onion.
Sauté in a large pot with the olive oil and fresh ginger until the onion is translucent. About 5 minutes.
Add in the diced carrots and bell pepper and saute for an additional 5 minutes.
Add remaining ingredients (aside from spinach) and bring to a low boil.
Cover and let simmer for 20-25 minutes or until it is your desired consistency.
Add spinach during the final few minutes of cooking to let it wilt.
Taste and adjust seasonings as desired.
Serve hot over rice, steamed potatoes, or enjoy as is.