Carrot Soup with Dried Apricots

by Editorial Staff


Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine European
Servings (Default: 4)


  • 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
Carrot Soup with Dried Apricots
Carrot Soup with Dried Apricots


  1. 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.
  2. 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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