Seasoned Carrot Soup Recipe

Ingredients:

For the Soup:
	Carrot (Medium size)	2	Qty
	Butter	1	Tbsp
	Olive Oil	1	Tbsp
	Garlic (crushed)	1	Qty
	Water (Hot)	4	Cup
	Turmeric	1	Tsp
	Meat Broth (Homemade)	1	Half Cup
	Fine Salt	2	Tsp (large)
	White Pepper	1	Tsp

For the Dressing:
	Milk	1	Cup
	Flour	1	Qty
	Egg Yolk	1	Qty

For the Presentation:
	Butter	1	Tbsp
	Thick Cream	1	Package
	Chili Pepper	1	Tsp
	Parsley	15	Leaves

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Instructions:

1. Clean the outer skins of the carrots and pass them on the coarse side of the grater. Melt the butter and olive oil in a deep soup pot and heat it. Put the grated carrots in a saucepan and sauté until soft.
2. Add the broth to the roasted carrots and bring to a boil over medium heat for 1-2 minutes. Add salt, pepper and turmeric while cooking.
3. For the dressing, take 1 egg yolk into a deep bowl. Add flour, milk and a pinch of salt and beat with a wire whisk until you get a smooth consistency. Dilute the mixture with 1 teaspoon of cold water. Warm up the seasoning by taking a ladle of the boiling soup and adding it little by little to the seasoning.
4. Pass the boiling carrots through a hand blender. Keep stirring and feed the seasoning like a twine into the soup you have set on low heat. Adjust the consistency as desired by adding hot water. Check the salt and boil it for 1-2 more times and remove from the fire.
5. For the topping, you can froth paprika in butter if you wish. You can serve your hot soup plain, or you can decorate the bowls with a dessert spoon of cream and fresh parsley leaves. Bon Appetit!

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Soup Vegetable