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Carrot Apricot Soup

Natural.Foodie's picture
Ingredients
  Dried apricots 80 Milliliter (1/3 Cup)
  Apple juice 150 Milliliter (2/3 Cup)
  Carrots 10 , thinly sliced
  Chicken stock 625 Milliliter (2 1/2 Cups)
  Onion 1 Medium
  Garlic 3 Clove (15 gm)
  Tamari 1 Teaspoon
  Parsley 1 Teaspoon, finely minced
  Dill weed 1 Teaspoon, finely minced
  Sesame tahini 15 Milliliter (1 Tablespoon)
  Yogurt 15 Milliliter (1 Tablespoon)
  Soybeans 250 Milliliter (1 Cup)
Directions

GETTING READY
1. In a pan, tip in the dried apricots
2. Simmer the pan until the apricots are plump for 5-8 minutes or till done

MAKING
3. In another pan, tip in the carrots, broth, onion, garlic, tamari and herbs.
4. Bring the pan to a boil and then simmer till the vegetables are soft and tender. This will take for 15 minutes
5. In a blender, place half the apricots and half the carrot mixture and process till blended
6. Add the tahini and the yoghurt and process on low speed again till smooth
7. Combine puree with remaining carrot mixture and stir in soybeans.

SERVING
8. Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2069 Calories from Fat 607

% Daily Value*

Total Fat 68 g104.9%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol 20.7 mg6.9%

Sodium 1648.6 mg68.7%

Total Carbohydrates 254 g84.6%

Dietary Fiber 51.6 g206.3%

Sugars 124.4 g

Protein 123 g246.8%

Vitamin A 2112% Vitamin C 138%

Calcium 116.7% Iron 273%

*Based on a 2000 Calorie diet

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Carrot Apricot Soup Recipe