Carrot and apricot soup

Ingredients for 4 servings:

• 50 g apricot(s), dried
• 1 small onion(s)
• 800 g carrot(s)
• 4 tbsp rapeseed oil
• 500 ml vegetable stock
• 2 tbsp sesame paste (tahini)
• 3 cm ginger, very fresh
• salt and pepper

Instructions

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

ready in no time

Dice the apricots and soak in 150 ml of warm water. Peel and finely dice the onion. Wash, trim, peel, and dice the carrots. Heat 2 tablespoons of oil in a saucepan and sauté the onions. Add two-thirds of the diced carrots and fry briefly. Add the diced apricots, liquid, and vegetable stock, and sauté covered for about 15 minutes until soft. Meanwhile, fry the remaining diced carrots in the remaining oil. Add the tahini to the soup and puree everything finely. Peel and finely chop the ginger and add to the soup. Season with salt and pepper, adding a little more stock if desired. Divide the soup among four bowls and top with the fried diced carrots.