Curried Carrot Shorba | How to make Curried Carrot Shorba

By Prachi Garg  |  9th Jan 2016  |  
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  • Curried Carrot Shorba, How to make Curried Carrot Shorba
Curried Carrot Shorbaby Prachi Garg
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

18

0





Video for key ingredients

  • How to make Sour Cream

About Curried Carrot Shorba Recipe

This shorba is a great winter warmer dish. Not only does this dish look amazing in that stunning striking orange hue, it is extremely delicious and is great for a hearty yet healthy supper. If you love your carrots, this curried carrot shorba is here to take a warm lovable place in your heart !

Curried Carrot Shorba

Ingredients to make Curried Carrot Shorba

  • 2 large/3 medium orange carrots; cut into large chunks
  • 1 medium sized onion; thinly sliced lengthwise
  • 1 medium potato; cut into large chunks
  • 2 cups vegetable broth/water
  • 1 inch ginger (optional); minced
  • 3 cloves of garlic; minced
  • 1 medium green chilli -thinly sliced
  • 10-15 whole almonds (soaked overnight)
  • 10-15 whole cashews (soaked overnight)
  • 2 tsp butter
  • 1 tsp extra virgin olive oil
  • 1 tsp paprika/ chipotle powder
  • 1/4 cup sour cream/ light cream
  • Salt and pepper to taste

How to make Curried Carrot Shorba

  1. Soak the almonds and cashews in 1/2 cup of water for 4-5 hours or overnight
  2. In a saucepan, heat 1 tsp extra virgin olive oil and 1 tsp butter. Once the butter melts, to this add the sliced onions. Saute on high flame till the onions are caramelized and golden brown. Take 2 tsp of cooked onion from this and keep aside.
  3. Toss in the minced ginger, garlic and chopped green chillies; fry for 2 minutes.
  4. Now add in the carrots and potato chunks. Add salt to taste and mix. Simmer and cook on medium flame till the carrots and potatoes are tender and cooked. Remove from flame and let it cool down a little.
  5. In a food processor, put the cooked carrots, potato, soaked almonds and cashews. Add 1/2 cup water and blend to form a smooth puree.
  6. Now take a pot. Add 1 1/2 cups of vegetable broth/water and bring to a boil.
  7. Add in the curried carrot puree and mix well. To this, add in pepper and chipotle/paprika to taste. Bring to a boil.
  8. Add in sour cream/cream and stir the shorba. Remove from flame. Curried carrot shorba is ready.

My Tip:

To serve, pour shorba in the bowl. Drizzle a dash of olive oil. Sprinkle some paprika on top and add in a few strands of caramelized onions for garnishing

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