- In a pot, add the coconut oil. When it is hot, add the green chillies and ginger. Once these aromatics are cooked, add the onions and carrots. Cook slightly
- We donot want The Vegetables to catch colour and hence add 1.5cups of water into the pan.
- When the carrots are almost cooked, add the corriander leaves and switch off the gas. Let it cool.
- Once cooled, blend all The veggies and then strain it to remove any fibers. Discard all the fibers and return the liquid to a Simmering pot.
- Now add coconut milk and whisk away from the flame to combine. Season the soup with salt and lime juice.
- Bring the soup to a boil. Garnish with pepper and your soup is ready.
Nargil shorba / coconut soup
By Nivedita Dey
Mar, 10th
817
Servings
1 person
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Coconut oil
- Green chilies
- Ginger
- Onions chopped
- Carrots chopped
- Fresh corriander leaves
- Salt
- Coconut milk
- Pepper
- Lime juice
