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Soups are categorized into three forms, i.e. soups, stew and shorba. Shorba is a Punjabi version of soup in which we gives tempering of cumin, mustard seeds and curry leaves. Its taste also spicy and little thick compare to regular soups.
This time I prepared Carrot and Tomato Shorba. For this recipe, we have to cook everything in one pot till to done and gives jeera vaghar on the top. Serve hot with croutons or garlic toast.
Carrot Tomato Shorba | Spicy Gajar Tamatar Shorba
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
Cooking Method: Boiling
8 Medium Sized Tomatoes, Roughly Chopped
4 Medium Sized Carrot, Peeled and Diced
1 Medium Sized Onion, Chopped
1 Tbsp. Ginger, Peeled and Chopped
2 Green Chilies, Chopped
2-3 Garlic Cloves, Chopped
1 Bay Leaf
1 Black Cardamom
Salt to Taste
1 Star Anise
1 Tsp. Cumin Seeds
2 Tbsps. Butter
Few Curry Leaves
Green Coriander Leaves, For Garnishing
Croutons, For Topping
Combine all ingredients of boiling in pressure cooker with 4 cups of water and cover it with lid.
Remove the whistle and cook for 20 minutes or till to cooked.
Now remove all the whole spices from the cooker and blend it till to smooth.
Heat the butter in separate pot. Add cumin seeds and curry leaves, when they starts splutter.
Add tomato mixture and adjust seasoning and consistency with water. Boil the soup for 10 minutes atleast.
Add chopped coriander and mix well. Serve hot with croutons.
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