Carrot and coconut shorba

Go Back   UNP > Chit-Chat > Gapp-Shapp > Recipes

UNP Register


Old 21-Sep-2011
Carrot and coconut shorba

A carrot and coconut combination makes the soup delicious.
Preparation Time : 5-10 minutes
Cooking Time : 10-15 minutes
Servings : 4
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

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. 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. Strain and reserve the liquid. Cool and grind the carrots with a little water to a fine puree. 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. 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.

Post New Thread  Reply

« Beetroot soup - teenpatti - foodfood | Carrot and coriander soup »
Quick Register
User Name:
Human Verification