Sanjeev Kapoor

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Carrot And Coconut Shorba

A carrot and coconut combination makes the soup delicious.

This recipe has featured on the show Khanakhazana.

Preparation Time : 6-10 minutes

Cooking time : 11-15 minutes

Servings : 4

Carrot And Coconut Shorba

Main Ingredients

Carrots, Coconut milk

Cuisine

Fusion

Course

Soup

Level Of Cooking

Medium

Calories

580.5

Carbohydrates

25.275

Protein

4.6

Fat

51.225

Fibers

1.35

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Ingredients

  • Carrots chopped
    3-4 large
  • Coconut milk
    2 cups
  • Coconut milk
    4 teaspoons
  • Oil
    1 tablespoon
  • Cumin seeds
    3/4 teaspoon
  • Mustard seeds
    1/2 teaspoon
  • Onion sliced
    1 medium
  • Curry leaves
    a few sprigs
  • Green chillies chopped
    2
  • Black peppercorns
    5-6
  • Salt
    to taste
  • Fresh coriander leaves chopped
    2 teaspoons
  • Lemon juice
    3/4 teaspoon
  • Fresh coriander leaves
    4 sprigs

Method

Step 1


Heat oil in a pan. Add cumin seeds and mustard seeds. When they splutter add onion, curry leaves, green chillies, black peppercorns, carrots and salt and stir.

Step 2


Cover and cook for two minutes. Add two cups of water and bring to a boil. Cover and cook for two more minutes. Add chopped coriander leaves and continue to cook till the carrots are done.

Step 3


Strain and reserve the liquid. Cool and grind the carrots with a little water to a fine puree.

Step 4


Heat the strained liquid in a deep pan, add the puree and stir. Bring the mixture to a boil. Add coconut milk and lemon juice and let it come a boil.

Step 5


Pour into four individual soup bowls, garnish each bowl with a swirl of one teaspoon of coconut milk and a sprig of coriander leaves and serve piping hot.

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