in Soup Recipes

Fiery – fruity carrot soup

updated

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Ingredients for 4 servings:

  • 200 g apricot(s), dried
  • 1 chili pepper(s), red
  • 1 shallot(s)
  • 600 g carrot(s)
  • 1 liter vegetable broth
  • 1 pinch of cinnamon
  • Clove powder
  • nutmeg
  • coriander
  • Sea salt
  • lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Soak the dried apricots in water for about 2 hours. Split open, deseed, and finely chop 1 red chili. Peel and dice 1 shallot. Peel and slice the carrots. Sauté the shallot and chili in oil, then pour in 1 liter of vegetable stock. Add the apricots (slicing some into strips and setting them aside) and the carrots to the stock. Cook for 20 minutes, then puree. Season to taste with 1 pinch each of cinnamon, cloves, nutmeg, coriander, sea salt, and plenty of lemon juice. Garnish with the apricot strips.

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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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