Carrot-apricot soup

Name: Carrot-apricot soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 1 Onion; 1-2 TEASPOONS coriander seeds or 1 tsp. ground coriander; 15-20 g Butter or margarine; 600 ml Vegetable broth (instant); 1 knife tip ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar(s) (425 ml; separation weight: 250 g) Apricots; 1 TEASPOON Sugar; 4 TABLESPOONS Whipped cream; 7-10 Tbsp crushed coriander and fresh coriander

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
1 Onion
1-2 TEASPOONS coriander seeds or 1 tsp. ground coriander
15-20 g Butter or margarine
600 ml Vegetable broth (instant)
1 knife tip ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar(s) (425 ml; separation weight: 250 g) Apricots
1 TEASPOON Sugar
4 TABLESPOONS Whipped cream
7-10 Tbsp crushed coriander and fresh coriander

Directions

1
Clean, wash and cut the carrots into small cubes. Peel and finely dice the onion. Grind coriander or crush it finely in a mortar. Heat the fat in a saucepan and braise the onions and coriander in it.
2
Add carrots, sauté and deglaze with stock. Season with cumin, salt and pepper, bring to the boil, cover and cook for 10-15 minutes. In the meantime drain the apricots and collect the juice.
3
Cut 3 apricots into fine slices. Remove approx. 4 tablespoons of carrot cubes from the stock and set aside with the apricot slices. Add the remaining apricots and the apricot juice to the rest of the carrots in the stock and puree.
4
Add carrot cubes and slices to the soup, heat again and season with salt, pepper, cumin and possibly some sugar. Divide the soup into deep plates and stir some liquid cream into each plate.
5
If desired, serve sprinkled with crushed coriander and coriander leaves.