Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.
Toss in the carrots and onion and saute them in the oil for about 5 minutes.
Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.
Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).