Heat oil over medium-high heat in a soup pot. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.
Puree mixture in batches, put soup back over low heat and add 5 tablespoons of the honey, bell pepper, curry powder, pepper and ginger. Bring to a simmer, taste and adjust seasonings.
Microwave remaining 1 tablespoon honey for 5 seconds on High. Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro, if desired. Serves 4 to 6.