Ingredients:

2 Tbsp fresh ginger, peeled and finely chopped
3 tsp brown sugar
4 limes
4 tsp Urban Accents Punjab Red Tandoori
4-5 lbs watermelon, seeded & cubed
3 Tbsp chopped fresh mint, divided
6 Tbsp creme fraiche or plain yogurt

Directions:

Set aside 1 cup cubed watermelon and 1 tablespoon chopped mint. 
In small non-stick skillet, saute ginger, brown sugar and zest of two limes over medium heat for 2 minutes.  Add juice of 4 limes and Punjab Red Tandoori; simmer until mixture thickens slightly. 
Place watermelon in large flat-bottomed bowl or stockpot.  Add ginger lime mixture and 2 Tbsp mint.  Using immersion blender, puree until smooth.  Chill for at least 3 hours before serving. 

When ready to serve, ladle soup into bowls.  Add 2 Tbsp of cubed watermelon in center of each bowl and drizzle with 1 Tbsp creme fraiche or yogurt.  Garnish with reserved mint.