"This versatile soup can be prepared either with Magic Mineral Broth or using the carrot cooking liquid as your stock," says Rebecca Katz, whose Carrot-Ginger Soup was served in the Bastyr Dining Commons for her Cancer-Fighting Kitchen workshop in September 2011. "The ginger adds an agreeable pep, but the real showstopper is the addition of Cashew Cream drizzled on top. Your taste buds will thank you."
In a 6- to 8-quart pot, heat the olive oil over medium heat. Add the onions with a pinch of salt and saute until golden. Add the carrots, ginger, cumin, cinnamon, turmeric and red pepper flakes and stir to combine. Deglaze the pan with 1 cup of Magic Mineral Broth (or use water), then add the remaining 7 cups of liquid and 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.
In a high-speed blender such as a Vita-Mix, blend the soup in batches, adding the cooking liquid first and then thecarrots. Blend until very smooth. Add additional liquid to reach the desired thickness. Return to the pot, add the maple syrup, and reheat slowly.