Yellow carrot soup with turkey

1. Peel and chop the onion. Peel and cut the carrots into slices.

2. Heat the oil in a pot. Fry the onions without letting them brown by stirring, then add the carrots. Leave to cook for 5 minutes and mix. Add salt and pepper.

3. Pour 1.2 l of water into the pot, cover and simmer for 20 minutes. Steam the turkey fillets for 20 minutes. Season.

4. Blend the soup finely. Pour it into the pot and reheat over low heat. Chop the turkey fillets.

5. Divide the soup into 6 bowls and sprinkle the chopped turkey. Decorate with parsley. Drizzle liquid cream. Serve hot.

Photo credit : Sucré Salé