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Carrot, Ginger & Apricot Soup

Carrot, Ginger & Apricot Soup


4 large carrots (chopped)

4 oz. Bonne Maman Apricot Preserves

1 medium onion (chopped)

1 medium sweet potato (chopped)

2 tablespoons fresh ginger (minced)

6 cups vegetable stock

1 oz butter

One pinch of cayenne pepper

Salt & pepper to taste


Sautee onions in butter until tender (about 10 minutes)Add ginger, sweet potato, and carrots and sauté for 5-10 more minutes.

Add vegetable stock, bring to a boil, then simmer for about 20 minutes or until carrots are soft.

Let soup cool slightly before pureeing in blender. Add Bonne Maman Apricot Preserves and blend until smooth.

Once blended smooth, move soup back to pot on low heat. Add salt, pepper, and cayenne to taste.

The mellow sweetness of cooked carrots is deliciously accentuated by refreshing Bonne Maman Apricot Preserves. Add in fresh ginger to round out this full-flavored soup with a citrusy kick!