Carrot soup with dried apricots

Ingredients for 4 servings:

• 1 onion(s), finely diced
• 200 g potatoes, floury, peeled, diced
• 600 g carrot(s), diced
• 40 g ginger root, finely diced or grated
• 200 g apricot(s), dried, cut into fine strips
• 4 tbsp olive oil
• 2 tsp curry, mild
• 800 ml vegetable stock, alternatively vegetable broth
• Salt
• pepper
• 2 tsp sugar
• 300 g Greek yogurt
• Coriander leaves, decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Heat oil in a saucepan and briefly sauté half of the apricots with the vegetables. Sprinkle with curry powder and add vegetable stock. Season with salt, pepper, and sugar, and simmer uncovered for 25 minutes. Purée the soup with the creamy yogurt in a blender, reheat, and serve with the remaining apricots and garnish with coriander.