Carrot and Apricot Soup

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Carrot and Apricot Soup
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Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
Calories:
170
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories170 kcal(8 %)
Fat9 g(8 %)

Ingredients

for
2
Ingredients
1 Tbsp slivered almonds
1 onion
400 grams baby carrots
1 Tbsp olive oil
300 milliliters Instant vegetable broth
Iodized salt
white peppers (freshly ground)
4 fresh Apricot
3 Tbsps lemon juice
Watercress
How healthy are the main ingredients?
carrotolive oilonionApricotWatercress

Preparation steps

1.

Toast almonds in a nonstick frying pan until fragrant. Remove from pan. Peel and finely chop onion. Scrub carrots thoroughly, then chop. Heat oil in a saucepan. Add onion and carrots and sauté until onion is golden.

2.

Deglaze with vegetable broth. Season with salt and pepper and simmer about 10 minutes. Blanch apricots in boiling water, then remove skin, cut in half, remove pits and chop. Add apricots to the carrots and puree with an immersion blender. Season to taste with lemon juice, salt and pepper. Finely slice watercress. Serve soup sprinkled with almonds and watercress.