Carrot and Apricot Soup

Unsulfured apricots work best with this recipe. They don’t have any orange color added to them.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 cups orange juice
  • 3 large carrots, peeled and chopped
  • 1 small white onion, peeled and thinly sliced
  • 2⁄3 cup chopped dried apricots
  • 1 clove garlic, thinly sliced
  • 1 bay leaf
  • 1⁄3 cup whole milk
  • 1⁄3 cup small curd cottage cheese
  • 1 cup sourdough croutons
  • 1 sprig basil leaves, torn


  • Add orange juice, carrots, onion, apricots, garlic, and bay leaf to a soup pot and bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer for about 45 minutes.
  • Remove from heat and allow to cool slightly. Remove the bay leaf. Using a blender or food processor, mix the milk and cottage cheese. Pour half of the soup into the blender with the dairy mixture and purée.
  • Return the purée to the soup pot and heat thoroughly over medium-high heat, but do not allow it to boil. Serve, topping with croutons and basil.