Shakarkandi Shorba Recipe

Shakarkandi Shorba
Indian Spiced Sweet Potato Soup
Submitted By: Taz


2 lbs Sweet Potatoes (Sakarkandi) - peeled and cut into ½ - ¾ inch 'cubes'
1 medium Onion (Pyaz) - diced
2 inch piece Fresh Turmeric (Haldi) - grated into a paste
5 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1 Can (15 oz) Unsweetened Coconut Milk (Nariyal ka Doodh)
2 Cups Vegetable Stock
2 Tbs Oil - divided (can use coconut, olive, grape seed, or canola oil)
1 Tbs Garam Masala
1 tsp Kosher Salt (Namak) or to taste
¾ tsp Cumin Powder (Jeera)
Fresh Coriander Leaves (Dhania Patta) - chopped
Roasted, Unsalted Cashews (Kaju) - chopped
A sprinkle of Grated, Unsweetened Coconut (Nariyal)
A drizzle of additional Coconut Milk (Nariyal ka Doodh)

  1. Heat 1 Tbs of the oil in a large pan, wok, or kadahi over medium high heat until shimmering
  2. Once oil is hot, add sweet potato and sauté until lightly browned (apx 5-7 minutes)
  3. Add onion and continue to sauté for 3 minutes
  4. Add turmeric, ginger, and garlic to the pan and continue to sauté for another 2-3 minutes or until the raw garlic smell is gone
  5. Sprinkle the garam masala, cumin powder, and salt over the top and sauté for another 30 seconds to a minute
  6. Add the vegetable stock and thoroughly combine - Bring to a Boil
  7. Once boil has been achieved, cover the pot and reduce heat to a simmer - Allow to simmer until sweet potato is fork tender (apx 10-12 minutes)
  8. Remove from heat and, using an immersion blender* purée until smooth
  9. Add coconut milk and thoroughly combine
  10. Return to heat and bring back to a simmer - Adjust seasoning
  11. Serve hot garnished as desired along with idli, dosa, steamed basmati rice, or as part of any Indian meal
* Transfer to a blender (in batches if necessary) as alternative

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