4.3 from 24 votes
Tomato Shorba (Indian Spiced Tomato Soup) - Instant Pot Recipe
A bowl of this Tomato Shorba (or Indian Spiced Tomato Soup) is perfect and delicious to warm up your cold afternoons. It is a warm, nutritious, low calorie and flavor packed recipe with warm spices. To enjoy it most, top with some cashew cream or vegan butter and serve with some crispy garlic bread on the side. Enjoy a soul warming spicy tomato soup, which is almost impossible to resist.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
121 kcal
Course:
Side Dish, Appetizer, Soup, Dinner
Cuisine:
Indian, American, International
Ingredients
Produce:
- 750 g tomato Tamatar: 7-8 medium size
- 50 g spinach Palak: ½ cup chopped/ handful
- 100 g carrot Gajar: ½ cup chopped/ 1 medium size
- 50 g beetroot Chukandar: ¼ cup chopped/ ½ of small size
- 50 g onion Pyaaz: ¼ cup chopped/ ¼ of medium size
- ¼ cup cilantro Hara Dhaniya: ¼ cup stalks and leaves separated
- 20 g ginger root Adrak: 1 inch knob
- 3 g Serrano pepper Hari Mirch: 1 piece
- 500 cup water Pani: 2 cups/16 fl. oz
Oil and Spice:
- 2 tablespoon avocado oil or any Vegetable Oil:
- ⅛ teaspoon asafetida Hing
- 1 teaspoon cumin seeds Jeera
- ¼ teaspoon turmeric powder Haldi
- ½ teaspoon black peppercorns Kali Mirch
- ½ teaspoon cumin powder Bhuna Jeera, roasted
- 1 teaspoon salt Namak
- ½ teaspoon black rock salt Kala Namak
- ¼ teaspoon garam masala
- 1 tablespoon sugar Cheeni
- ¼ cup cashew cream check notes
- 2 tablespoon vegan butter
Instructions
- Wash and quarter the tomatoes. Add the quartered tomatoes to the Instant Pot’s inner insert.
- Add chopped vegetables, spinach, carrots, beetroot, onion, ginger and green chili, to the tomatoes.
- Add salt and whole black peppercorns as well.
- Add water and close the lid with valve on the sealing position.
- Pressure cooks for 6 minutes on high pressure setting with NPR (natural pressure release). When the pin drops, open the lid. Blend the boiled tomatoes and vegetables until smooth, using an immersion blender or blender.
- For a smoother texture, sieve the pureed tomato mixture with a sieve. This step is optional and can be skipped if you like a less smooth texture.
- For tempering, heat oil in a separate pan and then add hing and cumin seeds to the hot oil. Let the cumin seeds splutter and then add turmeric powder and stir in the oil.
- Now add blended and seived tomato mixture to this tempering. Add the rest of the spices, roasted cumin powder, black salt, garam masala and sugar.
- Stir all the spices and let the tomato shorba simmer for 5 minutes. Do a quick taste test and adjust the seasoning. The tomato shorba is ready to serve, and can be topped it with some cashew cream, vegan butter, and cilantro.
Cup of Yum
Notes
- To make cashew cream soak ¼ cup raw cashews in ¼ cup hot water for 30 minutes. After 30 minutes blend the soaked cashew (along with water in which cashews were soaked) into a cream. I used Nutribullet Blender to make cashew cream. Cashew cream is ready to use as a topping.
Nutrition Information
Calories
121kcal
(6%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Sodium
1630mg
(68%)
Potassium
472mg
(10%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
4846IU
(97%)
Vitamin C
22mg
(24%)
Calcium
629mg
(63%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 121
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 1630mg | 68% |
| Potassium | 472mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4846IU | 97% |
| Vitamin C | 22mg | 24% |
| Calcium | 629mg | 63% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.