Carrot and Apricot Soup

Name: Carrot and Apricot Soup
Total time: 55 min
Yield: 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

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Difficulty:

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Preparation:

55 min.

Preparation

Calories:

170

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	170 kcal	(8 %)
Fat	9 g	(8 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

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servings

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?

carrot olive oil onion Apricot Watercress

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Preparation steps

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.

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.