Asian Carrot Soup with Apricots

Peel, rinse and chop carrots and potatoes. Cut apricots into small cubes. Rinse chile pepper, halve and remove seeds. Rinse and dry scallions, cut into thin rings. Heat oil in a saucepan and saute carrots, potatoes, apricots, chile pepper and scallions. Deglaze pan with 700 ml (approximately 3 cups) of water and lemon juice. Add broth and simmer for about 20 minutes..