Summary

Ingredients

• 200 g apricot (s), dried
• 1 chilli pepper (s), red
• 1 shallot (s)
• 600 g carrot (s)
• 1 liter vegetable stock
• 1 pinch (s) cinnamon
• Clove powder
• nutmeg
• coriander
• sea-salt
• Lemon juice

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Instructions

1. Soak the dried apricots in water for about 2 hours.
2. Slice, core and chop 1 red chilli pepper. Peel and dice 1 shallot. Peel the carrots and cut into pieces. Sauté shallot and chilli in oil, add 1 liter of vegetable stock. Add the apricots (cut some of them into strips and set aside) with the carrots to the broth. Cook for 20 minutes, then puree.
3. Season with a pinch of cinnamon, cloves, nutmeg, coriander, sea salt and plenty of lemon juice. Decorate with the apricot strips.