Beetroot and Carrot Shorba | Hari Ghotra  

4.5/5 rating (6 votes)

Beetroot and Carrot Shorba

  • Heat Mild
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN DAIRY-FREE HEALTHY LOW-FAT WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 30 mins
Beetroot and Carrot Shorba

Hari says

Surprisingly beetroot is used a fair amount in Indian food for curries, chutneys and even shorba or soups. This is a lovely soup dish that is really warming but it also have a wonderful sweetness that comes from vegetables. 

It's really simple to put together and pretty much just requires you get everything into a pan and boil it. It's a bit like eating a rainbow of vegetables with all the wonderful colours that go into that pan so you jusy know it's full of all the good stuff.

  • Ingredients
  • Method
  • 2 tbsp Oil
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 2 cloves garlic, minced
  • 5cm piece ginger
  • 2 carrots, peeled and diced
  • 3 beetroots, peeled and diced
  • 2 green chillies
  • 750ml water
  • handful of coriander stalks
  • salt to taste

Method

  1. Heat oil in a pan and add bay leaf, cumin and garlic.
  2. Saute for 1 minute then add the ginger and sauté for another minute.
  3. Add carrot, beetroot and green chillies and cook for 5 minutes.
  4. Pour in the water and the coriander stalks then leave to boil. Reduce to a simmer for 20-30 minutes until the beetroot and carrots are  is cooked through.
  5. Puree the mixture and adjust the seasoning if required. If it's too thick add a little water
  6. Strain the puree through a sieve to ensure it is smooth and check the seasoning again.

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Hari Ghotra