Curried Carrot-Apricot Soup

1. 1

   In a large pot, heat 1 cup vegetable broth until warm, and then add the dried apricot. Turn off the stove and allow the apricots to steep for several minutes.

2. 2

   While the apricot is steeping, add butter to a large saucepan over medium heat. Then add the onion, ginger and garlic, and cook until the onions are softened and the garlic and ginger are just cooked.

3. 3

   Transfer the onion mixture to a stockpot. Add 3 cups vegetable broth and curry powder and bring to a boil. Lower the heat and cover the pot, simmering the carrots until they are soft, about 15 minutes. Add the apricots and cook for an additional 3-4 minutes.

4. 4

   Turn off the stove. Pour the soup into a blender and puree until very smooth. Add salt and pepper to taste. Serve warm.

* Per serving · 4 servings · Values may vary.

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