Narangi Shorba

Ingredients

• 1 cup fresh orange juice                                   
• 3 medium carrots, roughly chopped                                                      
• 500 grams red pumpkin, roughly chopped                                            
• 1 teaspoon cumin seeds                                               
• 1 medium onion, roughly chopped                                                          
• 2 green chillies, chopped                                              
• Salt to taste
• ½ cup fresh cream                                           
• A few sprigs of fresh coriander leaves                          

Method

1. Dry roast cumin seeds, cool and grind to a fine powder. 
2. Heat a saucepan; add carrots, red pumpkin, onion, green chillies and one-cup water. Cook on medium heat for eight to ten minutes or till the vegetables are soft.
3. Cool the cooked vegetables slightly and make a puree in the blender. Transfer into a pan.
4. Add roasted cumin powder, salt, one-cup water and bring the mixture to a boil. Reduce heat, add fresh orange juice and simmer for two to three minutes. 
5. Stir in fresh cream and serve hot garnished with coriander leaves.

Nutrition Info