From the Swiss Secret to Optimal Health by Dr. Thomas Rau with Susan Wyler:
Carrot-Ginger Soup
A subtle hint of curry seasoning enlivened with fresh ginger makes this pretty orange soup a fine way to start a meal. It keeps well for up to three days.
MAKES ABOUT 4-6 SERVINGS
Ingredients:
2 tablespoons extra virgin olive oil
1/4 cup thinly sliced white of leek
2 teaspoons minced fresh ginger
5 medium carrots, peeled and sliced
1 1/2 teaspoons Madras curry powder or 1 teaspoon ground cumin
6 cups vegetable or chicken broth
Pinch of sea salt
1. Heat the olive oil in a large saucepan or flameproof caserole dish over medium-low heat. Add the leek and ginger, cover, and cook for 3 minutes. Add the carrots and curry powder, raise the heat to medium-high, and cook, stirring often, for 2 minutes.
2. Add the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots are very tender. Remove from the heat, uncover, and let the soup cool for 15 minutes.
3. Puree the soup in the pot with an immersion stick blender or in batches in a blender or food processor. Rehear the soup and season with salt to taste before serving.
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