Carrot And Coconut Shorba A carrot and coconut combination makes the soup delicious. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 06 Nov 2014 in Recipes Course New Update Main Ingredients Carrots, Coconut milk Cuisine Fusion Course Soups Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Carrot And Coconut Shorba 3-4 large Carrots chopped 2 cups Coconut milk 4 teaspoons Coconut milk 1 tablespoon Oil 3/4 teaspoon Cumin seeds 1/2 teaspoon Mustard seeds 1 medium Onion sliced a few sprigs Curry leaves 2 Green chillies chopped 5-6 Black peppercorns to taste Salt 2 teaspoons Fresh coriander leaves chopped 3/4 teaspoon Lemon juice 4 sprigs Fresh coriander leaves Method Advertisment 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. 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. Strain and reserve the liquid. Cool and grind the carrots with a little water to a fine puree. 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. 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. Nutrition Info Calories 580.5 Carbohydrates 25.275 Protein 4.6 Fat 51.225 Other Fiber 1.35 #Black peppercorns #Carrots #Coconut milk #Cumin seeds #Curry leaves #Fresh coriander leaves #Green chillies #Lemon juice #Mustard seeds #Oil #Onion #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article