Apricot recipes sweet & tasty
Today we surf on the orange wave. Carrots and apricots are ready for a jump into the cold soup. There they meet with hot chili and ginger. The orange cooler is very refreshing and tasty. A perfect combination to survive in the hot and sticky office. Well a jump into the pool might be a perfect solution and not reachable during the office hours. A cold soup hence is a great and delicious alternative. When the weather changes, no problem, the soup can be served hot as well.
Apricot soup, hot or cold
To make the soup, peel the carrots and cut them into slices. Cut the apricots in half. Heat olive oil in a non-sticking frying-pan. Add the apricots. Roast them until they have a light brown surface. Place the carrots and apricots into a pan. Add 2 cups of vegetable stock. Simmer on medium heat until the pieces are soft. Remove from heat. Add chopped chili and fresh ginger root. Blend all ingredients. Season the soup to taste with salt and black pepper. If the soup is too thick add more vegetable stock.
Hot version: Pour the hot soup into a bowl. Garnish with edible flowers and herbs.
Cold version: Store the soup in bottles and cool them in the fridge.
Shopping list for 4 serves: 10 carrots, 10 apricots, olive oil, 4 cups vegetable stock, 1 chili, 1 piece fresh ginger, salt, black pepper, herbs, edible flowers.
Chef’s Handyman tip: The soup can be enriched with coconut milk. The roasted apricots go well with soy yogurt, nuts and lemon rind, as perfect breakfast or as light dessert.
Enjoy the cold apricot soup, yours Chef’s Handyman team.