Tomato-carrot soup puree
4 servings
25 minutes
Tomato-carrot puree soup is a delicate and warming dish of Turkish cuisine, combining the brightness of ripe tomatoes and the sweetness of carrots. This soup is rooted in the traditions of warm and rich Turkish soups served as a starter. Sautéed onions and carrots reveal their natural aromas, while flour gives the dish a velvety texture. The tenderness of milk softens the flavor, and rice adds heartiness. Culinary magic is completed with dill and parsley that bring freshness. This soup is perfect for autumn and winter evenings when you crave something cozy yet light. It can be served with crispy bread or flatbreads, enjoying its rich taste and creamy texture.
1
Put oil and finely chopped onion in a glass pot, heat for 3-4 minutes, add grated carrot, and heat again for 1-2 minutes.
- Butter: 2 tablespoons
- Onion: 1 head
- Carrot: 1 piece
2
Add flour, put in peeled tomatoes (blanch in boiling water and remove the skin), and heat for another 5-6 minutes until thickened.
- Wheat flour: 3 tablespoons
- Tomatoes: 6 pieces
3
Add dry and regular milk, 1 cup of boiled rice, season with salt and pepper, and cook for another 10-15 minutes, stirring. Sprinkle the finished soup with chopped greens.
- Milk powder: 0.8 glass
- Milk: 2 glasss
- Rice: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
- Dill: 20 g
- Parsley: 20 g
