Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, August 19, 2011

Carrot Soup

(Havuc Corbasi)

Carrot Soup
~450 gr carrot, peeled, grated
1 medium onion, chopped
1 small red Bell pepper, cut in cubes
1 tbsp butter
1 chicken bouillon cube
3 cup water
1/4 tsp black pepper

4 tbsp Turkish plain yogurt

Saute the onion and red pepper with butter for about 2-3 minutes in a medium sized pot. Add the carrots saute for about 5-6 more minutes in medium-low heat, stir. Add the bouillon cube and water. Cook for about 20 minutes on medium-low heat. Then mix thoroughly using an immersion blender.

Pour into soup bowls using a ladle. Put dollop of plain Turkish yogurt (I love it with strained yogurt) on the top.

4 servings.

Bairam Menu:
-Pistachio Kebab, Bulgur Pilaf with Roasted Vegetables, Turkish Style Tomato Dip, Celery Root in Olive oil, Zucchini Pate, Feta Cheese Spread, Cigarette Borek and Turkish Baklava.



At 2:25 PM, Anonymous Anonymous said...

red pepper and carrot, this combination must be great in puree.cheers

At 5:40 AM, Anonymous Anonymous said...

Hi 450g is around how many carrots?

At 8:35 AM, Blogger Binnur said...

It depends on the size of the carrots...


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