Tomato Coconut Shorba Recipe

Tomato Coconut Shorba Recipe
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Tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. A perfect dish for a starter, this is as good as any soup gets.
Tomato Coconut Shorba Recipe
Cooking Time 10 Minutes
Difficulty Easy
Recipe Type Veg.
Serves 2
  • 900 g Tomatoes
  • 225 g Carrots
  • 2 Onions
  • 4 to 5 Garlic Cloves (optional)
  • 1 tbsp Butter
  • 5 tbsp Grated Fresh Coconut
  • 2 cups White Sauce
  • 3 cups Water
  • Salt (to taste)
  • Pepper (to taste)
  • Bread Croutons (to serve)
How to make Tomato Coconut Shorba:
  • Wash tomatoes and cut them into big pieces. Take carrots and grate them.
  • Chop onions into small pieces and crush garlic.
  • Take a saucepan, put oil in it and let it melt.
  • Add onions to the pan, along with garlic, and fry for 2 minutes.
  • Now add tomatoes, carrots, 3 cups of water and grated coconut. Keep on boiling it, till it is cooked.
  • Using the hand blender, blend the mixture and strain the soup. Add salt and boil for 10-15 minutes.
  • Add the white sauce and pepper and mix well.
  • Serve hot with bread croutons.