Spicy tomato soup

Name: Spicy tomato soup
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 200 g dried soft apricots; 2 medium-sized onions; 1 piece(s) (approx. 25 g) fresh ginger; 250 g Carrots; 3 TABLESPOONS Oil; 2 can(s) (850 ml each) Tomatoes; 1 1/2 l clear soup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Pot of basil; 200 g Whipped cream; 3 TABLESPOONS Gin

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

200 g dried soft apricots
2 medium-sized onions
1 piece(s) (approx. 25 g) fresh ginger
250 g Carrots
3 TABLESPOONS Oil
2 can(s) (850 ml each) Tomatoes
1 1/2 l clear soup
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Pot of basil
200 g Whipped cream
3 TABLESPOONS Gin

Directions

1
Quarter the apricots. Peel onions and ginger. Chop onions coarsely, ginger finely. Clean, wash and slice the carrots. Heat oil in a large pot. Fry onions for 2-3 minutes.
2
Add ginger and carrots and steam briefly. Add tomatoes and crush them coarsely in the pot. Pour in broth and add apricots. Bring to the boil, season with salt and pepper and simmer covered over medium heat for 20-25 minutes.
3
Puree the soup, pass through a sieve and put it back into the pot. Heat again and season with salt and pepper. Wash the basil, shake dry and remove the leaves. Whip cream until semi-stiff and stir in gin as desired.
4
Add gin cream to the hot soup and serve sprinkled with basil leaves.