~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.
-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.