Recipe: A spicy vegetarian stew with the popular shorba soup simmered with carrots and spices

Recipe: A spicy vegetarian stew with the popular shorba soup simmered with carrots and spices

Serves 4

Shorbas are winter soups with meat or vegetables, typically served with naan. The word “shorba” comes from the Arabic “shurbah” meaning soup. Shorbas are popular in Central Asia, the Indian subcontinent, North Africa and the Middle East. The Turkish red lentil soup chorba is in this category. In India, they are made with beets, tomatoes or peas in broth flavored with hot spices, turmeric, saffron and garam masala. Each blend of garam masala is different; many are mixed with crushed cumin, coriander and cardamom. This carrot sorba with ginger, jalepenos, garam masala and turmeric is quick and perfect on a cool day. You can also use other winter vegetables, such as sweet potatoes and meaty winter pumpkins.

2 tablespoons of olive oil
1 bay leaf
½ jalapeno or other small chili pepper, seeded and finely chopped
1 tablespoon ginger paste or grated fresh ginger
1 teaspoon crushed turmeric
2 teaspoons garam masala
2 pounds of carrots, cut into 1-inch pieces
6 cups of vegetable broth
Salt and pepper to taste
3 tablespoons chopped fresh coriander (for garnish)
Extra slices of jalapeno (for garnish)

1. Heat the olive oil in a soup pot over medium heat. Add the bay leaf. Boil while stirring for 10 seconds. Add the jalapeno and cook, stirring, for another 20 seconds.

2. Add ginger paste or fresh ginger, turmeric and garam masala. Cook, stirring, for 2 minutes.

3. Add carrots, vegetable broth, salt and pepper. Bring to a boil. Lower the heat and put the lid on at an angle. Let it simmer for 25 to 30 minutes, or until the carrots are tender, then pierce with the tip of a knife.

4. Puree the soup in portions in a blender. Get it back in the pot. Bring the soup to a boil and simmer for 1 minute. Taste and add more salt and pepper if you like. Pour into bowls and sprinkle with cilantro and a slice of jalapeno. Serve with naan or pita.

Sena Desai Gopal

Serves 4

Shorbas are winter soups with meat or vegetables, typically served with naan. The word “shorba” comes from the Arabic “shurbah” meaning soup. Shorbas are popular in Central Asia, the Indian subcontinent, North Africa and the Middle East. The Turkish red lentil soup chorba is in this category. In India, they are made with beets, tomatoes or peas in broth flavored with hot spices, turmeric, saffron and garam masala. Each blend of garam masala is different; many are mixed with crushed cumin, coriander and cardamom. This carrot sorba with ginger, jalepenos, garam masala and turmeric is quick and perfect on a cool day. You can also use other winter vegetables, such as sweet potatoes and meaty winter pumpkins.

2 tablespoons of olive oil
1 bay leaf
½ jalapeno or other small chili pepper, seeded and finely chopped
1 tablespoon ginger paste or grated fresh ginger
1 teaspoon crushed turmeric
2 teaspoons garam masala
2 pounds of carrots, cut into 1-inch pieces
6 cups of vegetable broth
Salt and pepper to taste
3 tablespoons chopped fresh coriander (for garnish)
Extra slices of jalapeno (for garnish)

1. Heat the olive oil in a soup pot over medium heat. Add the bay leaf. Boil while stirring for 10 seconds. Add the jalapeno and cook, stirring, for another 20 seconds.

2. Add ginger paste or fresh ginger, turmeric and garam masala. Cook, stirring, for 2 minutes.

3. Add carrots, vegetable broth, salt and pepper. Bring to a boil. Lower the heat and put the lid on at an angle. Let it simmer for 25 to 30 minutes, or until the carrots are tender, then pierce with the tip of a knife.

4. Puree the soup in portions in a blender. Get it back in the pot. Bring the soup to a boil and simmer for 1 minute. Taste and add more salt and pepper if you like. Pour into bowls and sprinkle with cilantro and a slice of jalapeno. Serve with naan or pita.Sena Desai Gopal

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