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Carrot Apricot Soup


Carrot-apricot soup dazzles the eyes and the taste buds.

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  • 2 c orange juice
  • 1 medium onion about half-cup thinly
  • sliced
  • 1 garlic clove; sliced
  • 2 large carrots; peel and chop
  • 1/2 c dried apricots; chopped
  • 1 pinch salt; optional
  • 1 bay leaf; or more
  • -------------ADDITIONS-------------------
  • 1/3 c lowfat cottage cheese
  • 2/3 c 1% low-fat milk; or skim


Servings 4


Step 1

In a saucepan, add two cups of orange juice, a thinly sliced onion, a
sliced garlic clove, 1/3 to 2/3 cup chopped, dried apricots (to taste),
three peeled and chopped carrots and a bay leaf (or two). Bring the mixture to a boil and simmer until the carrots and apricots are very soft (about 40 minutes). Remove bay leaves. In a blender, process the low-fat cottage cheese and half the milk. Add the carrot mixture and puree, adding the rest of the milk. Return the soup
to the pan and warm it thoroughly without boiling.
Orig recipe pureed 1/3 cup each lowfat cottage cheese, evaporated skim milk;
and did not the thin soup


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