Ingredients for Armenian Apricot Soup
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 1 teaspoon ground cumin
- 1 cup red lentils, rinsed
- 4 cups water
- 1/2 cup dried apricots, chopped
- salt, to taste
- fresh parsley, for garnish (optional)
- plain yogurt, for garnish (optional)
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How to Make Armenian Apricot Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots and sauté for about 10 minutes, until softened.
- Stir in the ground cumin and cook for 1 minute more, until fragrant.
- Reduce heat to low, cover, and let the vegetables sweat for 10 minutes.
- Add the rinsed lentils and 4 cups of water (or enough to cover the lentils by about an inch).
- Bring to a simmer, then reduce heat to medium-low. Cook for 20 minutes, or until the lentils and carrots are tender, adding more water if necessary to prevent sticking.
- Remove from heat and stir in the chopped dried apricots. Let it sit for 5 minutes to allow the apricots to soften.
- Carefully use an immersion blender to puree the soup until smooth. Alternatively, working in batches, puree in a regular blender until smooth.
- Season with salt to taste. Remember, a little salt goes a long way; start with a small amount and add more as needed to enhance the apricot flavor without overpowering the onions.
- Serve hot. Garnish with fresh parsley or a dollop of plain yogurt, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
104g
Fat
2g
Carbs
25g
