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 u love your carrots, this curried carrot shorba is here to take a warm lovable place in your heart !!

I always knew that carrots are very low in calories and are full of nutrients but today i discovered how delicious they can be and i must admit i am in love with them. I usually like to buy atleast 2 lbs of carrots in a go and keep using those over the week in forms of salad, stews, veggies for noodles, pastas and even pizza toppings. This shorba recipe gives me a good way of incorporating more carrots in our meals.

Today i got up to a cold, breezy morning. With the bright sunshine and clear blue sky visible from my bedroom window, i expected it to be warm outside but the weather application on my phone clearly showed a 6 degree and reading that, a shiver ran up my spine. That’s how the winter sets in Montreal i guess. All i was looking forward was to sip something hot and embrace the beautiful autumn landscape as seen from my window.

With not much of an idea for a supper, i opened my refrigerator and the first vegetable my eyes glanced upon were carrots. Next 15 minutes went in conceptualizing this recipe and ta-da !! i had a nutty, hearty, healthy and very very wholesome and delicious idea for my carrot shorba.

Made it ! Ate it ! Loved it !!

I have incorporated almonds and cashews to this recipe to provide a vitality kick to this shorba recipe.

This recipe is also part of the Virtual Vegan Linky Potluck under the category “Soup/Stew“.

CURRIED CARROT SHORBA

Curried carrot shorba Recipe 2 large/3 medium orange carrots – cut into large chunks

1 medium potato – cut into large chunks

1 medium sized onion – thinly sliced lengthwise

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

10-15 whole Cashews

2 tsp butter

1 tsp extra virgin Olive oil

1 tsp paprika/ chipotle powder

Salt to taste

Pepper to taste

1/2 tsp turmeric powder

1/4 cup sour cream/ light cream/ yoghurt/ milk/ soya milk Method There are 2 ways of preparing this soup. Method 1 Soak the almonds and cashews in 1/2 cup of water for 4-5 hours or overnight. 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 caramalized and golden brown. Take 2 tsp of cooked onion from this and keep aside for garnishing. Toss in the minced ginger, garlic and chopped green chillies & fry for 2 minutes. Now add in the carrots and potato chunks. Add salt to taste, turmeric powder 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. In a food processor, put the cooked carrots, potato, soaked almonds & cashews. Add 1/2 cup water and blend to form a smooth puree. Now take a pot. Add 1 1/2 cups of vegetable broth/water and bring to boil. Add in the curried carrot puree and mix well. To this, add in pepper and chipotle/paprika to taste. Bring to boil. Add in sour cream/yogurt and stir in the shorba. Remove from flame. Curried carrot shorba is ready. Method 2 Take a pressure cooker and add in 2 cups of water . Now, add in chopped carrots, potato, soaked almonds & cashews. Also add in the garlic, ginger and green chillies. Cook till 2 whistles and simmer for 10 minutes. Remove from flame and let the cooker cool down. Now take a food processor and blend the cooked vegetables and nuts into a smooth puree. Take a saucepan and to this add in the puree. Add salt to taste and pepper & paprika. Bring to boil and simmer for 10 minutes. Meanwhile, in a separate saucepan, add in the olive oil and butter and heat till the butter melts. To this, add in the sliced onions and saute on high flame till the onions are caramalized and golden brown. Take 2 tsp of cooked onion from this and keep aside for garnishing. Add the rest of the onions in the soup and mix well. To the shorba, add in the sour cream and stir in. Remove from flame. Curried carrot shorba is ready.

To Serve

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 caramalized onions for garnishing. Try this curried carrot shorba with your own home made wheat bread (recipe here) or take the adventurous route of golden onion bread (recipe here)



Read on other amazing recipes are the Virtual vegan linky potluck !

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