Name: Ginger-Lemon Soup
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 200 grams Ginger (Fresh, grated); 10 count Lemon (Juiced); 500 grams Carrots (Chopped); 500 grams Celery (Chopped); 5 liters Vegetable Broth (Low sodium preferred); 4 tablespoons Oil (Any cooking oil); 2 teaspoons Turmeric Powder; 2 teaspoons Coriander Seeds (Freshly ground); 4 tablespoons Honey (Adjust to taste); 0 to taste Salt; 1 bunch Coriander Leaves (Optional, for garnish)

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How to Prepare

Heat 4 tablespoons of oil in a large pot over medium heat.
Add 200g of grated ginger and sauté for 2-3 minutes until fragrant.
Add 2 teaspoons of turmeric powder and 2 teaspoons of black pepper, stirring for 1 minute.
Pour in 5 liters of vegetable broth and bring to a boil.
Reduce heat to low, add juice of 10 lemons and 4 tablespoons of honey, and simmer for 10 minutes.
Add 500g of chopped carrots and 500g of chopped celery, and cook for another 10 minutes until vegetables are tender.
Adjust seasoning with salt to taste.
Serve hot, garnished with chopped coriander leaves if desired.