In a medium-sized pot, heat the oil.

Sauté the onion until soft and translucent.

Add the garlic and sauté until fragrant, approximately two more minutes.

Add carrots, squash, and sweet potato, mix to combine, and sauté an additional three minutes.

Place parsley in a soup bag and add to the pot. Add salt, pepper, and water and bring to a boil.

Lower the heat and allow to simmer for one and a half hours.

In the meantime, prepare the nokerlach mixture.

In a small bowl, whisk the egg, flour, oil, and salt until fully combined with no lumps. Set aside.

Once the soup is cooked, remove the pot from the heat.

Remove the parsley before blending the soup with an immersion blender.

Return the pot to the flame and bring to a boil.

Using a fork, slowly drip the nokerlach mixture into the pot.

Lower the heat and let the soup simmer for an additional 20 minutes.