Narangi Shorba With Spinach The combination of orange juice, carrots and pumpkin give this soup a beautiful orange colour.Delicious tangy orange soup with the goodness of spinach. This recipe is from FoodFood TV channel By Sanjeev Kapoor 25 Apr 2018 in Recipes Course New Update " frameborder="0" allowfullscreen> Advertisment Main Ingredients Fresh orange juice, Carrots Cuisine Indian, , , , Course Soups Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Narangi Shorba With Spinach 1 cup Fresh orange juice 3 medium Carrots 500 grams Red pumpkin (bhopla/kaddu) roughly chopped 10-12 Spinach leaves (palak) Shredded and deep fried 2 tablespoons Oil 1 medium Onion roughly chopped 2 Green chillies chopped to taste Salt 1/2 teaspoon Garam masala powder 1/2 teaspoon Roasted sesame seeds 1/2 cup Fresh cream Advertisment Method Heat oil in a pressure cooker, add onion, carrots, pumpkin, green chillies, salt and garam masala powder and mix. Add 3 cups water and mix. Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out. Open the cooker when pressure reduces, strain the stock into another bowl and reserve. Cool the solids and transfer into a mixer jar. Add orange juice and blend into a smooth puree. Transfer the reserved stock and puree into the cooker, adjust salt and bring to a boil. Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot. Nutrition Info Calories 879 Carbohydrates 15.3 Protein 75.8 Fat 57.1 #Carrots #Fresh cream #Fresh orange juice #Garam masala powder #Green chillies #Oil #Onion #Red pumpkin (bhopla/kaddu) #Roasted sesame seeds #Salt #Spinach leaves (palak) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article