Carrot And Coconut Shorba

Ingredients

Carrots, chopped - 3-4 large
Coconut milk - 2 cups
Coconut milk - 4 teaspoons
Oil - 1 tablespoon
Cumin seeds - 3/4 teaspoon
Mustard seeds - 1/2 teaspoon
Onion , sliced - 1 medium
Curry leaves - a few sprigs
Green chillies, chopped - 2
Black peppercorns - 5-6
Salt - to taste
Fresh coriander leaves, chopped - 2 teaspoons
Lemon juice - 3/4 teaspoon
Fresh coriander leaves - 4 sprigs

Method

• Heat oil in a pan. Add cumin seeds and mustard seeds. When they splutter add onion, curry leaves, green chillies, black peppercorns, carrots and salt and stir. Cover and cook for two minutes.
• Add two cups of water and bring to a boil. Cover and cook for two more minutes.
• Add chopped coriander leaves and continue to cook till the carrots are done.
• Strain and reserve the liquid. Cool and grind the carrots with a little water to a fine puree. Heat the strained liquid in a deep pan, add the puree and stir.
• Bring the mixture to a boil. Add coconut milk and lemon juice and let it come a boil.
• Pour into four individual soup bowls, garnish each bowl with a swirl of one teaspoon of coconut milk and a sprig of coriander leaves and serve piping hot.