Summary

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

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Instructions

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.