This soup recipe will give your kitchen that wonderful “come and get it” aroma. Perfect for chilly winter nights or as a starter dish for entertaining.

Because I like easy, we are using tinned apricots. 

Enjoy!

Carrot and Apricot soup Recipe

Ingredients

50g butter

1 onion, chopped

600g carrots, sliced

1.1 litre stock (chicken or vegetable)

400g canned apricots in natural juice

4 x 15ml dry sherry/er kombucha.

15ml snipped chives

salt and pepper to taste

To garnish: sour cream

Method

1. Melt the butter in a large saucepan and fry the onions and carrots over low heat for 5 minutes, stirring frequently

2. Add the stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the carrots are soft

3. Put the stock mixture and the apricots plus their juice in a blender and process till smooth

4. Return to the pan, add the sherry, chives salt and pepper to taste

5. Heat the soup stirring, but do not allow to boil Serve garnished with swirls of sour cream