Peel and mince four garlic cloves. Peel and mince a two inch section of ginger. Peel and chop five cups carrots. Remove one half cup cilantro leaves from stems and mince. In a large metal soup pot, heat two tablespoons olive oil with garlic and ginger; cover and cook for three minutes. Stir in carrots, two tablespoons olive oil and one quarter teaspoon salt; cover and cook for ten minutes. Stir in five cups of water with one quarter teaspoon salt; cover and bring to a boil. Once at a boil, reduce heat to low and cook covered for fifty minutes. Remove soup pot from heat. With a hand blender, blend soup directly in metal soup pot until smooth. Serve soup with a tablespoon of minced cilantro and sprinkle of smoked paprika and sea salt.