FOOD: WELLNESS RECIPE OF THE WEEK: CARROT AND GINGER SOUP WITH CURRY LEAF AND CUMIN

BY CHEF SURAJIT BANERJEE

EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA

INGREDIENTS:

• Garlic – 15 gms
• Ginger – 15 gms
• Coconut oil – 0.005 lt
• Coconut milk – 0.015 lt
• Shallot – 20 gms
• Carrots – 15 gms
• Oyster sauce (optional)- 0.005 lt
• Mustard seeds – 5 gms
• Curry leaves- 15 gms

NUTRITIONAL VALUE:

175 calories / serving

METHOD:

In a Soup Pot,  soften shallot in coconut oil, then add ginger and garlic .Add the diced carrots, the coconut milk. then season and simmer for 20-25 minutes, until the carrots are nice and tender.Blend with an immersion or countertop blender until smooth, and return to Soup Pot. Taste and adjust seasoning, adding oyster sauce if using .Heat up the ghee or coconut oil. Add black mustard seeds and curry leaves .