Middle Eastern style Carrot Soup

INGREDIENTS

Carrots700 gr

Chicken stock 1.8 L

Sugar  6 - 12 gr

Salt To taste

Pepper To taste

Cinnamon, ground 3 gr

Butter 30 gr

Flour 20 gr

Milk, hot 120 ml

Egg yolks 3 each

METHOD OF PREPARATION

1. Mise en place
2. Scrape, wash, and cut the carrots into medium pieces.  Place them in a pan with the stock.
3. Bring to a boil; add salt, pepper, sugar, and cinnamon and simmer, covered, until the carrots are very soft. Blend to a cream in food processor or blender.
4. Melt the butter in a separate pan.  Add the flour and stir for a few minutes over low heat. 
5. Add the milk, stirring vigorously and cook, stirring until thickened.  Remove from heat.
6. Just before serving, add the egg yolks one at a time, to the butter mixture, beating vigorously.  Add this mixture to the soup, mixing vigorously.
7. Heat through, stirring constantly, until the soup thickens, but do not let boil.
8. Remove from heat at once to avoid curdling and serve immediately.