I come from a family where picky eating was frowned upon. So, I pride myself as someone who can pretty much manage everything. The big exception is soups. I am a bit annoying when it comes to soups. I don’t like creamy soups and I am more in favor of broth based soups. I seldom try out soups in restaurant as most of them are cream based. So, to my big surprise, when I recently tried out this tomato soup at a hotel in Hyderabad, I loved it! The flavors were clear and lovely. Highlight of the soup was the inherent coriander flavor that just left a lingering burst of flavor in my tongue. I had to meet the chef to get my hands on the soup recipe. Lucky me, the chef was more than happy to share this recipe with me. – I made subtle changes and though it’s not 100% copy of the soup I had at the restaurant but it still packs in a punch and is delicious.
Tulsi Tamatar Shorba
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delicious broth-based tomato soup infused with the fresh flavors of basil and coriander, offering a vibrant and aromatic experience.
Ingredients
- 4-5 medium-sized tomatoes, chopped
- 1 teaspoon roasted cumin powder
- 1 small carrot, chopped
- 4 cloves of garlic, crushed and chopped
- 1 small apple, peeled and cut into cubes
- 50 grams coriander roots
- 1 teaspoon Kashmiri chili powder
- Salt, to taste
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
- Fresh coriander leaves, for garnish
- 4 cups vegetable broth
Instructions
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the crushed and chopped garlic and sauté until fragrant, about 1 minute.
- Add the chopped tomatoes, carrot, and apple to the pan. Stir well to combine.
- Sprinkle in the roasted cumin powder, Kashmiri chili powder, and salt. Stir to coat the vegetables evenly with the spices.
- Add the coriander roots and pour in the vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- Remove the pan from heat and let it cool slightly. Use an immersion blender to blend the soup until smooth.
- Reheat the soup if necessary, and adjust seasoning to taste.
- Serve hot, garnished with fresh basil and coriander leaves.
Notes
For a spicier soup, increase the amount of Kashmiri chili powder. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving. If you prefer a chunkier texture, blend only half of the soup and mix it with the unblended portion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 9
- Sodium: 600
- Fat: 5
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Hi! this recipe looks delish! can I substitute ground coriander seed for coriander root? If so, how much do you recommend?
thanks!
50 grams Coriander roots (don’t use the leaves)!!??
what’s wrong with the leaves? and what good about the roots? can you explain/
Thanks
Couple of points i failed to mention in my instructions- Cumin powder. Cumin powder can be readily bought from the store. If not, you can dry roast one tsp of cumin seeds in a pan and grind it to a fine powder. when to add it? when you add the basil and adjust the salt towards the end, add the cumin powder. When I said coriander roots, i meant the stem/stock close to the roots- If you are curious about how coriander and basil will work out in the soup, let me tell you the coriander flavor stands out with basil taking the back stage- try it out!
You can get the coriander from any Asian store. You could buy a bunch of coriander leaves with stem and use the stem close to the roots (after rinsing them thoroughly in water). I used enough water to submerge all the vegetables while cooking. You could add more if need be.
Looks good (if I can figure out where to get coriander roots!) About how much water do you add in step 3?
omg, omg- looks delightful suchi ! will surely try it