Carrot Squash Soup with Ginger (see recipe below)
Dosas made with cumin seeds and coriander powder.
Adzuki Bean Hummus: Adzukis cooked with ghee, mineral salt, asafoetida, cumin, cinnamon. Blended with tahini, sesame oil, a squeeze of lime, and a little extra salt and cumin.
Kale with ghee, fresh turmeric, mustard seeds, ajwain seeds, coriander powder and mineral salt.
Carrot Squash Soup with Ginger
4-5 T ghee
3 T fresh grated ginger
1 T coriander powder
2 t fennel powder
2 t fenugreek powder
2 t mineral salt
6 c carrots, chopped
4 c pumpkin, chopped
2 c yellow squash, chopped
Water to cover veggies
Heat ghee in a pot at moderate heat.
Add spices, ginger, and salt, and simmer until aroma comes up.
Add carrots and stir to coat the carrots in spice mixture. Reduce heat, cook 1 min.
Add pumpkin and stir, cook another min.
Add water to cover veggies. Bring to a boil and simmer 10 mins.
Add yellow squash and more water if necessary, bring to boil and then simmer another 10 mins or so until veggies can easily be cut with a knife.
Let cool for a few mins and transfer soup to a blender, or use an immersion blender to purée.