How to make Carrot And Coconut Shorba - A carrot and coconut combination makes the soup delicious.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Carrots (गाजर), Coconut milk (नारियल का दूध)

Cuisine : Fusion

Course : Soups

Carrot And Coconut Shorba Recipe Card

Carrot And Coconut Shorba

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Carrot And Coconut Shorba Recipe

  • Carrots chopped 3-4 large

  • Coconut milk 2 cups

  • Coconut milk 4 teaspoons

  • Oil 1 tablespoon

  • Cumin seeds 3/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Onion sliced 1 medium

  • Curry leaves a few sprigs

  • Green chillies chopped 2

  • Black peppercorns 5-6

  • Salt to taste

  • Fresh coriander leaves chopped 2 teaspoons

  • Lemon juice 3/4 teaspoon

  • Fresh coriander leaves 4 sprigs


Step 1

Heat oil in a pan. Add cumin seeds and mustard seeds. When they splutter add onion, curry leaves, green chillies, black peppercorns, carrots and salt and stir.

Step 2

Cover and cook for two minutes. Add two cups of water and bring to a boil. Cover and cook for two more minutes. Add chopped coriander leaves and continue to cook till the carrots are done.

Step 3

Strain and reserve the liquid. Cool and grind the carrots with a little water to a fine puree.

Step 4

Heat the strained liquid in a deep pan, add the puree and stir. Bring the mixture to a boil. Add coconut milk and lemon juice and let it come a boil.

Step 5

Pour into four individual soup bowls, garnish each bowl with a swirl of one teaspoon of coconut milk and a sprig of coriander leaves and serve piping hot.