Curried Carrot Shorba Recipe

Name: Curried Carrot Shorba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Almonds, Soaked Overnight; 12 whole Cashews, Soaked Overnight; 2 cups Vegetable Broth (or Water); 2 cups Carrots, Peeled And Roughly Chopped; 1 whole Potato, Roughly Chopped; 2 teaspoons Ginger, grated; 3 cloves Garlic, Minced; 2 teaspoons Finely Chopped Green Chili, Hot; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1 teaspoon Paprika Or Chipotle Powder; 1 teaspoon Extra-Virgin Oil; 2 teaspoons Butter; 1 whole Onion, Cut In Half Lengthwise Then Cut Into Thin Slices; 1/4 cups Sour Cream

Servings: persons

12 whole Almonds, Soaked Overnight
12 whole Cashews, Soaked Overnight
2 cups Vegetable Broth (or Water)
2 cups Carrots, Peeled And Roughly Chopped
1 whole Potato, Roughly Chopped
2 teaspoons Ginger, grated
3 cloves Garlic, Minced
2 teaspoons Finely Chopped Green Chili, Hot
1/2 teaspoons Salt
1/4 teaspoons Pepper
1 teaspoon Paprika Or Chipotle Powder
1 teaspoon Extra-Virgin Oil
2 teaspoons Butter
1 whole Onion, Cut In Half Lengthwise Then Cut Into Thin Slices
1/4 cups Sour Cream

1
Drain the almonds and cashews after soaking them in a bowl of water overnight. Set aside.
2
Take a pressure cooker and add the broth or water. Now, add the chopped carrots, potato, almonds, cashews, ginger, garlic, and green chilies.
3
Set your pressure cooker according to manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stovetop pressure cooker you're using. Keep the time setting for 10 minutes. Turn off the heat and let the cooker cool down.
4
Take a food processor and blend the cooked vegetables and nuts into a smooth puree.
5
Take a saucepan and pour the puree into it. Add salt, pepper and paprika. Bring to boil and simmer for 10 minutes.
6
Meanwhile, in a separate saucepan, add in the olive oil and butter and heat over medium heat until the butter melts. Into the melted butter mixture, add the sliced onions and saute on high flame until the onions are caramelized and golden brown. Take 2 teaspoons of cooked onion from this and set aside for garnish.
7
Add the rest of the onions into the soup and mix well. Add the sour cream and stir. Remove from flame. Your shorba is ready. Serve in bowls garnished with the reserved onions.

1890

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 whole Almonds, Soaked Overnight, 12 whole Cashews, Soaked Overnight, 2 cups Vegetable Broth (or Water), 2 cups Carrots, Peeled And Roughly Chopped, and more.

Yes, Curried Carrot Shorba falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Carrot Shorba

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