In your oven, install your rack as high as possible and preheat the oven to '' broil ''.
Cut, seed and dispose the peppers on a baking sheet, skin side up.
Place the baking sheet on the highest rack of the oven and allow the peppers to blacken and swell completely. This should take between 5 and 10 minutes depending on the heat of the oven and the height of the rack. (See note)
Meanwhile, peel and chop the garlic cloves and onions.
Once the peppers are roasted, take the baking sheet out of the oven and cover it, as tightly as possible with foil and let cool for at least 10 minutes, You can instead place your peppers in a large container with airtight cover if you prefer this option.
Once cooled enough to be able to handle them without burning yourself, manually peel the skin off all the peppers.
In a soup pan, heat the olive oil.
Cook the garlic and onion in the saucepan for 2 to 3 minutes.
Add the smoked paprika and ginger and cook for another 2 to 3 minutes.
Add the peppers and unsalted vegetable broth.
Bring to a boil over high heat and simmer over low heat for 30 minutes.
Let cool for 15 minutes and pass the soup in a hand blender until smooth.