Turkish carrot soup
Today we want to offer you for a change one of the variants of carrot soup. No one needs to tell about the benefits of carrots. It is recommended both in raw and boiled form and children for growth, and adults in various diseases of the cardiovascular system, liver, kidney, stomach, polyarthritis, disorders of mineral metabolism.
Ingredients
| carrots 500 g |
| onion 1 pc |
| potatoes 1 pc |
| vegetable oil 4 tbsp. |
| hot water 6 tbsp. |
| TO TASTE: |
| salt |
| black pepper |
| ground nutmeg |
| TO SERVE: |
| cream 100 ml |
| peeled pumpkin seeds 4 tbsp. |
| black pepper |
| openwork chervil (Frenk maydanozu) |
Instructions
Step 1
Rinse and peel the carrots, potatoes and onions.
Step 2
Grate the carrots, finely chop the onion and potatoes.
Step 3
Put the vegetables in a saucepan, add sunflower oil and saute for 5-6 minutes over medium heat.
Step 4
Then add hot water, spices and cook until the vegetables are ready.
Step 5
Remove from the heat and with a mixer bring the soup to a creamy consistency.
Step 6
Pour into portions.
Step 7
Add cream, pumpkin seeds, chervil sprigs and black pepper to each plate.
