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1
Put the broth ingredients, except carrot juice, in a large pot.
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2
Add 6 quarts of cold water and bring to a boil over high heat.
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3
Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours.
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4
Strain through a sieve lined with cheesecloth.
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5
Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender.
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6
Puree until liquefied.
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7
Strain.
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8
Set aside.
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9
Heat 1 teaspoon of the olive oil in a saucepan.
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10
Add the onion and garlic.
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11
Cook until soft, about 5 minutes.
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12
Add the curry powder and continue cooking for 3 minutes, stirring often.
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13
Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes.
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14
Simmer for 15 minutes.
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15
Puree in a blender or food processor until smooth.
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16
Strain into a clean saucepan.
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17
Heat the remaining olive oil in a skillet.
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18
Fry the celery leaves until crisp.
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19
Drain on paper towels.
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20
Score the carrots lengthwise with a channel knife.
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21
Cut into very thin slices crosswise.
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22
Set aside in a bowl of ice water.
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23
Warm the soup over medium-low heat, but do not allow it to boil.
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24
Add the remaining celery root and potatoes.
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25
Simmer until tender, about 3 to 5 minutes.
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26
Add the fish and scored carrots.
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27
Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes.
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28
Ladle into 4 warmed soup bowls.
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29
Garnish with fried celery and serve.
