Patates Çorbası | Turkish Potato Soup

Peel the potatoes, carrot, onion, and garlic. Cut the potatoes and carrot into approximately 2 cm cubes. Finely chop the onion and garlic cloves. Rinse the fresh mint, shake dry, and finely chop. Wash the lemon with hot water and cut it in half.

Heat 2 tbsp of olive oil in a large pot. Sauté the chopped onion and diced carrots over medium heat for approx. 3–4 minutes until translucent. Add the garlic and 1 tsp of ground cumin, and toast for 1 minute until fragrant.

Add the diced potatoes to the pot and pour in 800 ml of hot vegetable broth. Season with 1 tsp of fine table salt and 1 pinch of ground black pepper. Put the lid on, bring to a boil, and gently simmer over medium heat for approx. 18–20 minutes until the potatoes and carrots are completely tender.