Carrot Soup Recipe with Yoghurt

Ingredients

( for 4 people )

2 carrots
50 gr İçim Butter
140 g barley noodles
45 g flour
200 gr İçim Yogurt
1 tablespoon of İçim Butter
A pinch of fresh thyme, chopped
A cup of salt
1 liter of water

Preparation

Melt the İçim Butter in the pot. Start sautéing the sliced carrots in the pan. Gradually add 1 liter of water to the carrots. When the water starts to boil, add the barley noodles. In another bowl, whisk the sifted flour together with the İçim Yoghurt so that it is well mixed together. Add a little water and a teaspoon of salt. Whisk again.

When the barley noodles start to soften, add the yogurt seasoning to the soup. Bring to a boil again, stirring. Divide into bowls. Drizzle some yogurt on top and sprinkle with chopped fresh thyme