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Carrot And Coconut Shorba

Carrot and Coconut Shorba is a delightful Indian soup known for its creamy texture and aromatic flavors This recipe has featured on the show Khana khazana.

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Carrot And Coconut Shorba

Main IngredientsCarrots, Coconut milk
CuisineFusion
CourseSoups
Prep Time10-15 minutes
Cook time10-15 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

Ingredients

  • 3-4 large carrots, chopped
  • 2 cups coconut milk + 4 teaspoons
  • 1 tablespoon oil
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 medium onion, sliced
  • A few sprigs curry leaves
  • 2 green chillies, chopped
  • 5-6 black peppercorns
  • Salt to taste
  • 2 teaspoons fresh coriander leaves, chopped
  • 3/4 teaspoon lemon juice
  • 4 sprigs fresh coriander leaves

Method

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

Nutrition Info

Calories580.5
Carbohydrates25.275
Protein4.6
Fat51.225
Other Fiber1.35
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