Carrot, Apricot & Ginger

Name: Carrot, Apricot & Ginger
Yield: Serves 4
Ingredients: 750 g carrots, peeled and roughly chopped; 2 garlic cloves, peeled and finely chopped; 1 onion, peeled and roughly chopped; 1 tablespoon olive oil or butter; 1 tablespoon olive oil or butter; salt and freshly ground black pepper; salt and freshly ground black pepper; a pinch ground nutmeg; 2 stock cubes; thumb-sized piece fresh ginger, peeled and finely chopped; 6 dried apricots, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

Another of the steady favourites, this is one of those flavour combos that just work. We sometimes add in a squeeze of orange or a pinch of cinnamon to give it that mulled wine flavour.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and roughly chopped
2

Autumn
November
Vegetarian
Gluten-free
Soup

Method

Heat a pot on a medium-low heat and add the oil or butter. Fry the onion and garlic for 5–10 minutes until soft.

Stir in the carrot, ginger, apricots and nutmeg.

Pour in 1.2 litres of boiling water and the stock cubes, and then bring to the boil. Turn down the heat and simmer for 30