Beetroot Carrot Shorba
 

Beetroot and Carrot Shorba Recipe


This is a lovely soup dish that is really warming but it also have a wonderful sweetness that comes from vegetables.
Cook Time: 40 minutes

Difficulty: Easy
Serves: 4 people

INGREDIENTS


<li>Heat oil in a pan and add bay leaf, cumin and garlic to gently infuse the flavours.</li><li>Saute for 1 minute then add the ginger and sauté for another minute. Be sure not to burn the ginger.</li><li>Add carrot, beetroot and green chillies and cook for five more minutes.</li><li>Pour in the water and the coriander stalks then let it come up to boil. Reduce to a simmer for 20-30 minutes until the beetroot and carrots are cooked through.</li><li>Puree the mixture and adjust the seasoning. If it’s too thick add a little water and stir it well.</li><li>Strain the puree through a sieve to ensure it is smooth and check the seasoning again.</li><li>Serve immediately with a slice of crusty bread and whipped yoghurt,</li>

METHOD


  1. Heat oil in a pan and add bay leaf, cumin and garlic to gently infuse the flavours.
  2. Saute for 1 minute then add the ginger and sauté for another minute. Be sure not to burn the ginger.
  3. Add carrot, beetroot and green chillies and cook for five more minutes.
  4. Pour in the water and the coriander stalks then let it come up to boil. Reduce to a simmer for 20-30 minutes until the beetroot and carrots are cooked through.
  5. Puree the mixture and adjust the seasoning. If it’s too thick add a little water and stir it well.
  6. Strain the puree through a sieve to ensure it is smooth and check the seasoning again.
  7. Serve immediately with a slice of crusty bread and whipped yoghurt,

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