In 3-quart saucepan, heat oil over medium-high heat.
Cook bell pepper, onion, carrot, gingerroot, garlic and chile in oil, stirring occasionally, until onion is tender.
Stir in all remaining soup ingredients.
Heat to boiling; reduce heat.
Cover; simmer 25 to 35 minutes or until peas and potatoes are tender.
In small bowl, mix all sauce ingredients until blended.
Ladle soup into 6 bowls; top each serving with sauce.
Notes / Tips / Wine Advice:
Save yourself some time by grabbing a jar of grated gingerroot from the produce section of the grocery store. It’s a quick way to add zest to your meals!