Summary

Ingredients

• 700 g potatoes, floury cookin
• 2 shallot (s)
• 1 clove garlic
• 1 piece (s) ginger (small )
• 400 g apricot (s)
• 0.5 ½ chilli pepper (s) without seeds, or chilli flakes
• 2 tablespoon clarified butter
• 1 teaspoon turmeric
• 0.5 teaspoon ½ cumin
• 400 ml coconut milk, unsweetened
• 600 ml vegetable stock
• salt and pepper
• Lemon juice or lime juice
• 2 apricot (s), diced or in wedges for garnish

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Instructions

1. Wash, peel and roughly dice the potatoes. Peel and finely dice shallots, garlic and ginger. Wash the apricots, remove them from the stone, dice.
2. Heat the butter in a saucepan, sauté the potatoes, shallots, garlic, apricots and ginger. Add the chilli pepper, turmeric and cumin, roast briefly, deglaze everything with the vegetable stock and coconut milk. Cover and simmer over low heat for about 20 minutes.
3. Puree, season to taste with salt, pepper and lemon juice. Serve garnished with apricot cubes or wedges.