Havuç Çorbasi

Turkish Carrot Soup

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 750 g ( lb) carrots
  • 4 tablespoons butter


Scrape, wash and chop the carrots into small pieces. Sauté until lightly coloured in 2 tablespoons butter, and add enough water to cover. Season to taste with salt, pepper and a teaspoon of sugar. Bring to the boil, cover the pan and simmer until the carrots are very soft. Drain and mash the carrots