My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Indian-Spiced Carrot Soup (Pareve)
serves 8 people
1/2 stick butter or margarine
2 tablespoons fresh ginger root, peeled and chopped into small pieces
2 large onions, sliced
4 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon turmeric
2 lbs carrots, peeled and sliced into 1/2 inch slices
6 cups chicken or vegetable stock
1/2 teaspoon salt
White pepper to taste
Heat butter or margarine in a large pot over medium heat. Add ginger, onions and garlic and cook until onions look clear, about 8 minutes. Add curry and turmeric and cook 3 minutes, stirring often. Add carrots, stock and salt and bring to a boil. Turn down to low and simmer covered about 35 minutes, until carrots are soft. Purée completely with a hand blender for 3 minutes or transfer in batches to food processor to purée. Add white pepper to taste.