Curried Carrot Shorba

Shorba is a popular Indian soup that is often enjoyed as a starter or as a light meal. It is known for its bold flavors and warming spices.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Curried Carrot Shorba

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 piece Onion
• 2 clove Garlic
• 1 inch Ginger
• 2 teaspoon Curry Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Turmeric Powder
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Coriander Leaves

Instructions

1. Heat oil in a large pot and sauté the onion, garlic, and ginger until fragrant.
2. Add the carrots and cook for a few minutes.
3. Add the curry powder, cumin powder, coriander powder, and turmeric powder. Stir well.
4. Pour in the vegetable stock and bring to a boil.
5. Reduce heat and simmer for 20 minutes or until the carrots are tender.
6. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
7. Return the soup to the pot and stir in the coconut milk, lemon juice, salt, and black pepper.
8. Simmer for another 5 minutes.
9. Serve hot, garnished with fresh coriander leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

Sugars 6g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.