How to make Carrot And Coconut Shorba -
A carrot and coconut combination makes the soup delicious.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Carrots (गाजर), Coconut milk (नारियल का दूध)
Cuisine : Fusion
Course : Soups
For more recipes related to Carrot And Coconut Shorba checkout Spiced Carrot Soup Shots, Home-Style Mixed Vegetable Soup, Mixed Vegetable Soup, Carrot And Almond Soup . You can also find more Soups recipes like Pea And Cilantro Pesto Soup Almond And Vegetable Soup Spinach And Onion Soup Mushroom Dhania Shorba - SK Khazana
Carrot And Coconut Shorba Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Carrot And Coconut Shorba Recipe
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.
Nutrition Info
Calories : 580.5 Kcal
Carbohydrates : 25.275 gm
Protein : 4.6 gm
Fat : 51.225 gm
Other : 1.35
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
