Kashmiri Shorba

How to Prepare

1. Heat 4 tablespoons of ghee in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add 4 chopped onions and sauté until golden brown, about 8-10 minutes.
4. Stir in 4 tablespoons of ginger-garlic paste and cook for 2 minutes.
5. Add 2 kg of chopped mixed vegetables (carrots, beans, peas, cauliflower) and stir well.
6. Pour in 5 liters of vegetable stock or water, and bring to a boil.
7. Reduce heat, add 2 teaspoons of turmeric
8. 2 tablespoons of Kashmiri red chili powder
9. 2 teaspoons of garam masala, and salt to taste. Simmer for 20-25 minutes until vegetables are tender.
10. Blend half of the soup using a blender or immersion blender for a creamy texture, then mix it back into the pot.
11. Add 200 ml of fresh cream and stir well. Cook for another 5 minutes on low heat.
12. Garnish with chopped coriander leaves and roasted almonds before serving hot.