Carrot And Coconut Shorba

A carrot and coconut combination makes the soup delicious. This recipe has featured on the show Khanakhazana.

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Carrot And Coconut Shorba
Main Ingredients Carrots, Coconut milk
Cuisine Fusion
Course Soups
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Carrot And Coconut Shorba

  • 3-4 large Carrots chopped
  • 2 cups Coconut milk
  • 4 teaspoons Coconut milk
  • 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
  • to taste Salt
  • 2 teaspoons Fresh coriander leaves chopped
  • 3/4 teaspoon Lemon juice
  • 4 sprigs Fresh coriander leaves


  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

Calories 580.5
Carbohydrates 25.275
Protein 4.6
Fat 51.225
Other Fiber 1.35