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CuisineAsianIndianKosherHalalBudgetSoupsHigh-FiberLow-FatLow-SugarLow-CalorieUnder 1 HourUnder 45 MinutesStove TopWeeknightLunchEasyVegetarianVeganHealthyGluten-FreeDairy-FreeComfort Food

Tomato Shorba

Sumanth S Karanth
Community Member
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Tomato Shorba
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Tomato Shorba

Ingredients

for 4 servings

  • 7 medium sized red tomatoes, roughly chopped
  • 1 medium sized onion, roughly chopped
  • 1 medium carrot, roughly chopped
  • 6 cloves garlic
  • 2 tablespoons grated ginger
  • ½ lemon
  • 8 black peppercorns
  • 2 teaspoons coriander seed
  • 1 teaspoon cumin seeds
  • cinnamon stick, 1.5 cm (1/2 in)
  • 4 cloves
  • 2 cardamom pods
  • 2 teaspoons oil
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • ¼ teaspoon red chilli powder
  • ¼ cup coriander (10 g)
  • 4 cups water (960 mL)
  • fresh cilantro

Nutrition Info

  • Calories 109
  • Fat 1g
  • Carbs 23g
  • Fiber 5g
  • Sugar 13g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
  2. To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
  3. Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
  4. Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
  5. Boil the soup until hot.
  6. Serve hot with garlic bread.
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