This vibrant and aromatic carrot soup brings together the warmth of Indian spices with the comfort of a classic shorba. Creamy yet light, it’s a soothing appetiser perfect for winter dinners or as a nutritious starter with a gourmet touch.

Gaajar Shorba

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Course: SoupsCuisine: IndianDifficulty: Beginner
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 600 gms Carrots, sliced

  • 600 ml Vegetable Stock

  • 1 Large Onion, chopped

  • 2 Garlic Cloves, chopped

  • 1 tbsp Oil

  • 100 gms Yoghurt (for garnish)

  • 1 tbsp Chopped Fresh Coriander (for garnish)

  • ½ tsp White Pepper Powder

  • ½ tsp Coriander Powder

  • ½ tsp Chilli Powder

  • 1 tsp Cumin Powder

  • 1 tsp Sugar

  • Salt to taste

Directions

  • Heat oil in a large pot. Sauté onions and garlic until translucent.
  • Add coriander powder, chilli powder, and cumin powder. Cook for 1 minute to release aromas.
  • Stir in the sliced carrots and vegetable stock. Bring to a boil, then reduce the heat.
  • Add salt, sugar, and white pepper. Simmer until carrots are tender (approx. 15–20 minutes).
  • Allow to cool slightly, then blend into a smooth purée.
  • Reheat gently, pour into serving bowls.
  • Drizzle with a spoonful of yoghurt and garnish with chopped coriander. Serve hot.

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