Carrot, ginger and apricot soup

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Prep time:

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Serves: 6

By crumblequeen



  • 25g butter

  • 1 onion chopped

  • 1l chicken stock

  • 1 medium sweet potato chopped

  • 2.5 cm piece fresh ginger

  • 2 cloves garlic

  • 60g dried apricots

  • 450g carrot chopped


<ol> <li>Melt the butter and fry the onion, garlic and ginger gently for 10 minutes.</li> <li>Stir in carrot, sweet potato, apricots and stock. Bring to the boil then simmer and cook for 20 minutes or until carrots soft.</li> <li>Leave to cool slightly then blend until smooth.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Autumn

  • Winter

  • Soup

  • Make Ahead

  • Can Freeze

  • carrot

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  • crumblequeen 03/06/10 12:56

    Delicious summer soup!