Narangi Shorba

Narangi Shorba

Blended soups often turn out frothy in our house, due to the high speed blender. A soup cappuccino. I could use a stick blender, but I love the smoothness of our high speed one, and it has a soup function – it heats the soup as it blends! Got to love such a blender in Winter.

Narangi soup, an orange vegetable soup from the North of India, is loved because of its beautiful colour and its sweet-green-chilli flavour. It is light and lovely – the perfect precursor or accompaniment to a meal.

Red Pumpkin is traditionally used but I haven’t seen one here in Adelaide for years. So I substitute with either butternut or kent pumpkin.

Similar dishes include Goan Vegetable Soup, and Tamatar Shorba.

Browse all of our Pumpkin Soups and Shorbas. All Indian Soups are here. All of our Indian recipes are here, and our Indian Essentials are here.

Narangi Shorba

Narangi Shorba

2 medium carrots, peeled and chopped
250g butternut, jap pumpkin or Indian red pumpkin, peeled and chopped
1 small onion, roughly chopped
0.5 – 1 green chillies, chopped (or according to taste)
0.5 tspn roasted cumin powder
sea salt to taste (you won’t need vary much if any)
1/2 cup fresh orange, tangerine or mandarin juice
0.25 cups cream
coriander leaves for garnish

Simmer chopped carrots, red pumpkin, onion, green chillies in 1 cup of water for 10 or so minutes until soft. Remove from the heat, cool slightly and puree in a blender.

Add the cumin powder, salt if needed, and 1 additional cup of water to the soup and bring back to a simmer. Reduce the heat, add the fresh orange juice and simmer for 2 -3 minutes.

Stir in the cream, mix well and serve hot garnished with coriander leaves.


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