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Terbiyeli Havuç Çorbası | Turkish Carrot Soup
(0)
30 min
Quick
Knuspr-Küche
Eine samtig-feine türkische Karottensuppe mit der traditionellen Terbiye-Legierung aus cremigem Joghurt, frischem Zitronensaft und Eigelb. Vollendet mit aromatischer Paprikabutter und frischem Dill.
Preparation method
Preparation & base
Peel the carrots and coarsely grate them using a grater. Finely chop the onion and garlic cloves.
Heat the olive oil in a large pot. Sauté the chopped onion and garlic until translucent, then add the grated carrots and fry for 3 to 4 minutes while stirring until fragrant and starting to brown.
Pour in the vegetable broth, season lightly with salt, and bring to a boil. Cover and simmer gently over medium heat for about 12 minutes until the carrots are soft. If desired, blend very briefly with an immersion blender for a creamier texture.
Chef's tip
Instead of coarsely grating, the carrots can also be finely diced. For an extra smooth consistency, purée the soup completely before adding the Terbiye.
Important when thickening: Always temper the yogurt Terbiye with hot broth beforehand and do not let the soup boil afterward, so that it remains delightfully velvety.
35 min
Under an hour
