Turkish cream of carrot soup

Directions

1. Peel the carrots, chop them into small pieces, and sauté them in a medium-high heat with the oil for 3 to 4 minutes. ⏱ 4 min
2. Pour each serving, pour over a glass of water twice or three times, and cook until the vegetables are tender. ⏱ ≈ 10 min
3. Pass them through a fine-mesh sieve to obtain a smooth, liquid puree. ≈ 3 min
4. Return the purée to the saucepan, and over medium heat, gradually add the hot broth, stirring constantly. ⏱ ≈ 10 min
5. Prepare the mixture: combine the milk, melted margarine, flour, and egg yolk. ≈ 4 min
6. While vigorously whisking the mixture, slowly pour in the carrot broth, a little at a time. ⏱ ≈ 10 min
7. Reduce heat to medium and stir until boiling. Immediately remove from heat, season with salt, and serve garnished with parsley. ⏱ ≈ 10 min