Wintery delights on a platter

Turmeric Tonic

Ingredients:

• 2 cups coconut water
• 1 inch fresh turmeric
• 1 inch ginger
• Lemon Juice
• 1/4 tsp sea salt
• 1 tsp honey

Method:

• Add coconut water, turmeric and ginger in a blender and give it a swirl.
• Once the turmeric and ginger are shredded, strain the liquid through a fine mesh.
• Add lemon juice, sea salt and honey
• Serve it in a shot glass.

Roasted Carrot Soup

Roasted Carrot Soup with Carom Seeds

Ingredients:

• 3 Peeled carrots: 3
• 1 cup celery sliced in small pieces
• 1/3 cup ginger peeled and cut into small pieces
• 1 tsp cumin seeds
• 1/2 tsp carom seeds
• 1/8 tsp asafoetida
• 2 tsp lemon juice
• 1/4 tsp black pepper
• Salt
• Sugar

Method:

• Peel carrots and roast them in an oven at 180 degrees for 15 minutes
• In a thick bottom pan heat some oil, add cumin seeds, carom seeds, asafoetida. Once the seeds cracks add ginger, celery and carrots
• Sauté for 4-5 minutes
• Blend into a puree with 2 cups of water
• Use the same pan and pour the puree, salt, and sugar. Bring the soup to boil on medium heat. Add more water if needed. When the soup is about to boil, turn the heat to low and simmer for 5 minutes.
• Add black pepper and lemon juice. Serve hot.

Contributed by
SatyajitKotwal, general manager at The Resort