Curried Carrot Shorba

Drain the almonds and cashews after soaking them in a bowl of water overnight. Set aside.

Take a pressure cooker and add the broth or water. Now, add the chopped carrots, potato, almonds, cashews, ginger, garlic, and green chilies.

Set your pressure cooker according to manufacturer’s instructions. Bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stovetop pressure cooker you’re using. Keep the time setting for 10 minutes. Turn off the heat and let the cooker cool down.

Take a food processor and blend the cooked vegetables and nuts into a smooth puree.

Take a saucepan and pour the puree into it. Add salt, pepper and paprika. Bring to boil and simmer for 10 minutes.

Meanwhile, in a separate saucepan, add in the olive oil and butter and heat over medium heat until the butter melts. Into the melted butter mixture, add the sliced onions and saute on high flame until the onions are caramelized and golden brown. Take 2 teaspoons of cooked onion from this and set aside for garnish.

Add the rest of the onions into the soup and mix well. Add the sour cream and stir. Remove from flame. Your shorba is ready. Serve in bowls garnished with the reserved onions.