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January 4, 2007
Chilled carrot and apricot soup
1 medium onion
3 large carrots
6-7 oz ready to eat dried apricots (I use the dark ones preserved without sulphur)
1 cinnamon stick
1 pint vegetable stock (I use Marigold Bouillon)
salt & pepper
1/4 pint natural yoghurt
Put the apricots in a bowl and pour over a pint of boiling water. Leave to stand.
Chop the onion finely, chop the carrots into small pieces.
Place in a pan with the stock, cinnamon stick and some salt & pepper, toss in the apricots and their liquid.
Bring to the boil and simmer for about an hour.
Leave to cool slightly, then liquidise with the yoghurt.
Chill.
Eat.
Nice with a squeeze of lime juice and another dollop of yoghurt.
Posted by glittrgirl at January 4, 2007 7:38 PM
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