A cinnamon spiked soup from Istanbul which I found in ” Ripe Figs” by Yasmin Khan.
Ingredients
- tbsps olive oil
- 30 g salted butter
- 1 medium onion finely chopped
- 1 medium potato peeled and finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 450 g carrots peeled and chopped
- 1.2 litres chicken or vegetable stock
- salt and white pepper
Servings:
Instructions
- Heat the olive oil and butter in a large saucepan. Add the onion and saute for 5 minutes over a medium heat.
- Add the potato, coriander and cinnamon and stir fry for a minute, then add the carrots, stock, 1 tsp salt and 1/4 tsp white pepper. Bring to the boil, then reduce the heat and simmer for 20 minutes until the carrots have softened.
- Blend the soup, then adjust the seasoning to your taste. Serve in warmed bowls.
Share this Recipe
Powered byWP Ultimate Recipe