in Soup Recipes

Carrot soup with apricots

updated

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Ingredients for 6 servings:

  • 500 g carrot(s), peeled and diced
  • 50 g ginger, fresh, peeled and diced
  • 1 chili pepper(s), pitted and diced
  • 100 g onion(s), peeled and diced
  • 250 g apricot(s), dried, chopped
  • 1 lime(s), juice
  • 4 tbsp olive oil
  • 200 ml white wine
  • 100 ml orange juice
  • 500 ml vegetable stock
  • 250 ml cream
  • salt and pepper
  • Balsamic vinegar (balsamic reduction), for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and exotic

Heat olive oil and sauté the ginger, chili, onions, and apricots. Add the carrots and deglaze with wine and orange juice. Pour in the broth and cream and let the soup simmer gently for about 30 minutes, then puree. Season with lime juice, salt, and pepper and serve in deep bowls. Garnish with balsamic reduction, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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