Peel potatoes and dice. Slice onion thinly. Chop turkey bacon.
In a saucepan, heat olive oil and cook onion over medium heat until tender. Stir in turkey bacon, potatoes and ginger. Sauté for 1 to 2 minutes. Add 1 cup water, increase the heat and bring to a boil. Cook until potatoes are tender. When the potatoes are tender, turn off the heat, remove the saucepan from the heat and let cool for about 10 minutes.
Transfer the soup to a blender and puree the soup until smooth.
Return the soup to the saucepan, heat over medium heat and stir in almond milk. When the soup is warmed up, reduce heat and stir in curry powder and cinnamon. Add salt and black pepper to taste.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=194899