Melt the butter in a pot and fry the onion in it, add the grated carrots and the oat flakes.
Add about 1 l of water and season with salt, pepper and chili powder. Continue cooking the soup.
Finally, stir the beaten egg into the soup with a whisk and refine with parsley.
Preparation Tip:
If you don't like it spicy, leave out the chili powder. Instead of carrots fit other vegetables to taste.