Carrot – apricot soup
Ingredients
- 300 ml vegetable stock
- 125 g carrots, prepared and chopped
- 125 g apricots, stoned and chopped
- pinch of sugar
- 1 tbsp parsley leaves
- 100 g Greek yogurt
- 100 ml cream
- salt, white pepper
Method
- In a saucepan heat vegetable stock with a pinch of sugar, add carrots, simmer for 10 minutes, add apricots and continue to simmer until carrots are soft. Remove from the heat and set aside to cool. When cold, add parsley leaves, yogurt and cream. Blend until smooth, pass through a fine-meshed sieve, adjust thickness as preferred, season to taste. Serve chilled.