Name: Punjabi Gajar Tamatar Shorba
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ Carrot, peeled and chopped; 1½ Tomato, chopped; ½ tsp Ginger-Garlic Paste, freshly ground; ½ tbsp Butter, unsalted preferred; ¼ tsp Ground Black Pepper, freshly cracked; 2 cup Water, for boiling and thinning; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, stems and leaves separated

35 mintotal

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

1½Carrotpeeled and chopped
1½Tomatochopped
½ tspGinger-Garlic Pastefreshly ground
½ tbspButterunsalted preferred
¼ tspGround Black Pepperfreshly cracked
2 cupWaterfor boiling and thinning
½ tspSaltto taste
1 tbspCoriander Leavesstems and leaves separated

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Method

In a pressure cooker, heat the butter. Add the ginger-garlic paste and the fresh coriander stems (not the leaves). Sauté for 1 minute.
1 min
Add the chopped carrots and tomatoes. Sauté them in the butter for 3-4 minutes until they slightly soften.
3–4 min
Add a portion of the water and salt. Close the lid and cook for 3 whistles on medium heat until the vegetables are completely mushy.
Let the cooker cool down. Blend the boiled mixture using a hand blender or mixer until it turns into a very smooth puree.
Pass the puree through a fine sieve into a pot to remove any tomato seeds or fibrous carrot bits, pressing firmly to extract all the liquid.
Add the remaining water to the strained soup to adjust the consistency. Bring it to a gentle boil.
Stir in the freshly cracked black pepper. Turn off the heat and garnish with the fresh coriander leaves.

How to tell it's done

A vibrant orange-red, smooth, medium-thick soup that balances the natural sweetness of carrots with the tang of tomatoes.

Getting it right

Tip

Adding fresh coriander stems during the boiling process imparts a deep, earthy citrus flavor to the soup that the leaves alone cannot provide.

What to serve it with

A humble, sweet and tangy daily soup. Serve hot in a mug with a side of plain buttered toast.

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