How to make Narangi Shorba -
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 : Soups
For more recipes related to Narangi Shorba checkout Narangi Shorba With Spinach, Narangi Shorba with Spinach. You can also find more Soups recipes like Spiced Carrot Soup Shots Cauliflower Soup Potato And Onion Soup Arhar Aur Tamatar Ka Shorba
Narangi Shorba Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Narangi Shorba Recipe
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.
Nutrition Info
Calories : 618 Kcal
Carbohydrates : 79.4 gm
Protein : 14.4 gm
Fat : 26.9 gm
Other : 18.4gm
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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.
