Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), finely diced
- 200 g potato (s), floury, peeled, diced
- 600 g carrot (s), diced
- 40 g iner root, finely diced or rated
- 200 g apricot (s), dried, cut into fine strips
- 4 tablespoon olive oil
- 2 teaspoons curry, mild
- 800 ml vegetable stock, alternatively vegetable stock
- salt
- pepper
- 2 teaspoons sugar
- 300 g yourt, Greek
- Coriander green, decoration
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan and briefly sweat half of the apricots with the vegetables. Dust with curry and fill up with vegetable stock. Season with salt, pepper + sugar and simmer half open for 25 minutes.
- Puree the soup together with the cream yoghurt in a blender, heat again and serve with the remaining apricots and garnish with coriander greens.
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