Carrot-apricot soup

Name: Carrot-apricot soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 1 medium onion; 1 TABLESPOON butter/margarine; 1/2 TEASPOON according to coriander; 2-3 TEASPOONS Vegetable broth; 1 can(s) (425 ml) Apricots; 7-10 Tbsp salt, white pepper; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Coriander green

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
1 medium onion
1 TABLESPOON butter/margarine
1/2 TEASPOON according to coriander
2-3 TEASPOONS Vegetable broth
1 can(s) (425 ml) Apricots
7-10 Tbsp salt, white pepper
4 TABLESPOONS Whipped cream
7-10 Tbsp Coriander green

Directions

1
Peel and wash the carrots. Chop 1 carrot finely and the rest roughly. Peel onion and cut into fine cubes
2
Steam fine carrot cubes in hot fat for about 5 minutes, remove. Sauté onion, rest of carrots and possibly coriander in hot frying fat. Stir in 600 ml water and stock. Bring to the boil, cover and cook for about 20 minutes
3
Drain the apricots and collect the juice. Cut 3 apricot halves into slices and set aside
4
Add the remaining apricots to the stock and puree everything finely. Season to taste with about 2 tbsp. apricot juice, salt and pepper. Heat the apricot slices and carrot cubes briefly. Serve with 1 tablespoon of cream each. Garnish with coriander green
5
The carrot-apricot soup can also be seasoned with curry instead of coriander. Simply sprinkle 1-2 teaspoons over the onions and steam briefly