Ingredients
1 medium onion
1 tablespoon chopped fresh ginger
2 cloves chopped garlic
3 tablespoons unsalted butter (for a vegan recipe, use vegetable oil)
1 tablespoon curry powder, more if desired
1.5 lbs carrots, peeled and sliced thin
4 cups vegetable broth
1 cup chopped dried apricots
Preparation
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.
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.
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.
Turn off the stove. Pour the soup into a blender and puree until very smooth. Add salt and pepper to taste. Serve warm.
