Beetroot and Carrot Shorba
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 30 mins
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
- Heat oil in a pan and add bay leaf, cumin and garlic.
- Saute for 1 minute then add the ginger and sauté for another minute.
- Add carrot, beetroot and green chillies and cook for 5 minutes.
- 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.
- Puree the mixture and adjust the seasoning if required. If it's too thick add a little water
- Strain the puree through a sieve to ensure it is smooth and check the seasoning again.
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Matthew
Do you remove the bay leaf before blending or not?
Thank you.
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