Havuç Çorbasi

• 750 g (1½ 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