Carrot Soup (Havuc Corbasi)

Carrot Soup (Havuc Corbasi)

2 big carrots, finely grated
1-2 cloves of garlic, grated
3 tbsp canola oil
1 tsp flour
2/3 cup orzo/vermicelli
6-7 cup water
2 tbsp yogurt
1 egg
1 tbsp salt to taste

Saute carrot in canola oil over medium heat for 2-3 minutes. Then, stir in garlic and flour. Saute for a while and then add water and stir well to dissolve flour inside.
Once it gets bubbling stir in orzo/vermicelli and salt. Lower the heat. Close the lid half way and simmer till the orzo/vermicelli is cooked.
Meanwhile, in a small bowl beat the egg and yogurt. Laddle the soup into the yogurt mixture slowly and stir. Then, pour the yogurt mixture into the soup slowly and stir well to make it even. Serve Carrot Soup warm or hot.