The combination of flavours in this soup is absolutely divine. This soup is super hearty and a fantastic recipe to make for your lunch (and extra for dinner). If you like a bit of hot and spice why not add extra ginger or chilli flakes (or both). Enjoy this delicious soup with your favourite bread.
Carrot, Apricot & Ginger Soup
I simmer the soup of low heat for 30 minutes to really bring out the flavour of the ingredients.
- 1 tbsp coconut oil
- 2 small onions (or one medium one)
- 1 clove garlic
- 8 apricots
- 2-3cm cube ginger
- 800g carrots
- 1.2lt vegetable stock
- Salt & pepper to taste
- Dairy-free cream alternative
Prepare all of the vegetables by washing the carrots and chopping them along with the onions and apricot. Crush the garlic and ginger.
Add the coconut oil into a pan on medium heat, allow the coconut oil to melt, add the onion, garlic, ginger and apricots and lightly fry the until golden (approximately 5 minutes).
Pour the chopped carrots, vegetable stock and salt & pepper and let the soup simmer of medium-low heat for 30 minutes (check the carrots are cooked through by piercing them with a fork/knife).
Allow contents of pan to cool to room temperature.
Pour the ingredients into your Ninja Kitchen and blend until smooth (adjust seasoning if needed).
Pour back into pan and heat through.
Drizzle the soup with a dairy-free alternative to cream.
Serve with your favourite bread.