Carrot-Coconut Shorba

(Creamy Carrot and coconut Milk Soup from India) 

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Prep Time: 5 mins
Cooking Time: 20 mins
Serves: 3-4
Recipe Source: Sanjeev Kapoor

4-5 medium Carrots, peeled and sliced to ½ cm pieces
1 cup Coconut Milk
1 medium Onion, roughly sliced
1 tsp Black Peppercorns (Adjust acc to taste)
2-3 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
½ tsp Mustard Seeds
1 tbsp Coriander Leaves, finely chopped
Few Curry Leaves
1 tsp Oil
4-5 cups Water
Salt to taste

Heat oil in a pan and add mustard seeds and curry leaves. When mustard starts to pop and splutter, add jeera and sauté.
When jeera starts to sizzle, add roughly sliced onion, whole green chillies, black peppercorns and sauté for a minute.
Mix in sliced carrots, salt to taste and close the lid. Cook the carrots covered without adding any water for five minutes, sautéing in between.
Add water, coriander leaves and cook for further five minutes over a medium heat till carrots turn tender.
Drain the water and reserve. When it is cool enough to handle grind carrot mixture adding little reserved stock at a time to smooth paste.
Transfer reserved stock, ground carrot paste and cook for 2-3 minutes. Mix in coconut milk and cook for another 2-3 minutes on a medium flame.
Adjust the seasoning and serve hot garnished with a splash of coconut milk and enjoy.

Labels: Black Pepper, Carrots, Coconut, Soups