← All recipes

🍲 Creamy Carrot Apricot Soup

142 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 100 g onions
• 450 g large carrots
• 75 g dried apricots
• 1 red chili pepper
• 2 tbsp rapeseed oil
• salt
• pepper
• 1 l vegetable broth
• 8 sprigs basil
• 0.5 lemon
• 1 tbsp honey

Instructions

1. 1. Peel the garlic cloves and the onion.
2. 2. Finely dice the garlic and the onion.
3. 3. Wash the carrots thoroughly.
4. 4. Remove the ends and peel the carrots.
5. 5. Cut the carrots into small pieces.
6. 6. Dice the apricots into small pieces.
7. 7. Wash the chili pepper.
8. 8. Cut the chili pepper in half lengthwise.
9. 9. Remove the seeds from the chili pepper.
10. 10. Roughly chop the chili pepper.
11. 11. Heat the oil in a large pot.
12. 12. Sauté the garlic and onion until translucent over medium heat.
13. 13. Add the carrots and the chili pepper to the pot.
14. 14. Sauté the vegetables for 5 minutes while stirring.
15. 15. Season the mixture with salt and pepper.
16. 16. Add the apricots and the broth to the pot.
17. 17. Bring the soup to a boil.
18. 18. Simmer the soup over low heat for 12 to 15 minutes.
19. 19. Wash the basil in the meantime.
20. 20. Shake the basil dry.
21. 21. Pluck the basil leaves from the stems.
22. 22. Roughly chop the basil leaves.
23. 23. Squeeze the lemon.
24. 24. Puree the carrot soup with a hand blender.
25. 25. Season the pureed soup with lemon juice, honey, salt, and pepper.
26. 26. Sprinkle the finished soup with the chopped basil.

Nutrition per serving

• kcal: 142
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 19 g