Narangi Shorba Recipe - Orange juice, carrots , pumpkin mixed to from a tasty soup.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh orange juice ( ताज़ा संतरे का रस ) , Carrots ( गाजर )

Cuisine : Indian

Course : Soup

Narangi Shorba

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Narangi Shorba Recipe Card

Narangi Shorba
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Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Narangi Shorba

  • Fresh orange juice 1 cup

  • Carrots peeled and chopped 3 medium

  • Red pumpkin (bhopla/kaddu) deseeded & chopped 500 grams

  • Onion roughly chopped 1 medium

  • Green chillies roughly chopped 2

  • Cumin seeds roasted and powdered 1 teaspoon

  • Salt to taste

  • Fresh cream 1/2 cup

  • Fresh coriander leaves a few sprigs

Method

Step 1

Boil chopped carrots, red pumpkin, onion, green chillies in one cup of water.

Step 2

Cook on medium heat for eight to ten minutes or till the vegetables are soft.

Step 3

Cool the cooked vegetables slightly and make a puree in the blender.

Step 4

Add roasted cumin powder, salt, one cup of water to the vegetable puree and bring to a boil.

Step 5

Reduce heat, add fresh orange juice and simmer for two to three minutes.

Step 6

Stir in fresh cream and serve hot garnished with fresh coriander leaves.

How to make Narangi Shorba

Step 1

Boil chopped carrots, red pumpkin, onion, green chillies in one cup of water.

Step 2

Cook on medium heat for eight to ten minutes or till the vegetables are soft.

Step 3

Cool the cooked vegetables slightly and make a puree in the blender.

Step 4

Add roasted cumin powder, salt, one cup of water to the vegetable puree and bring to a boil.

Step 5

Reduce heat, add fresh orange juice and simmer for two to three minutes.

Step 6

Stir in fresh cream and serve hot garnished with fresh coriander leaves.

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