Seasonal Vegetable Soup with Yogurt Sauce

Dice the dry onions into small cubes for cooking. Peel the carrots and potatoes, and cut them into small cubes of similar sizes so they cook in the same amount of time.

Add olive oil and butter to a deep pot and heat over medium heat. Add the onions to the pot and sauté for approximately 3-4 minutes until translucent.

Add the chopped carrots and potatoes to the pot and sauté for 5 minutes more until the vegetables soften slightly. Add the flour and sauté for 2 minutes while stirring constantly until the raw smell disappears.

While gradually adding 5 cups of hot water or the previously prepared meat broth to the pot, constantly stir with a whisk on the other side to prevent clumping. Add salt and black pepper and let it come to a boil.

After the soup boils, reduce the heat and cook for approximately 20 minutes until the vegetables are completely soft.

In a separate bowl, whisk the egg yolk and fresh lemon juice until smooth. Take 1 ladle of hot broth from the soup and slowly add it to the egg mixture to temper it. Then, slowly pour the tempered mixture into the pot and stir. Cook for 2-3 minutes more over low heat and remove from the stove.

Just before serving; smoke the red pepper flakes with cold-pressed olive oil in a small pan for a very short time (without burning). After pouring the soup into a bowl, drizzle this aromatic oil over it and serve by sprinkling fresh lemon zest.