Carrot and Apricot Soup with Basil and Apricot Kernel Oil

Sauté shallots in olive oil, add carrots, ginger and apricots, salt, steam briefly in their own juice, pour in chicken soup and cook until soft. Leave part of the carrots whole for the chowder, blend the rest of the soup, season to taste and sprinkle with chopped basil. Serve with a few drops of apricot kernel oil.This recipe was provided by: Sissy Sonnleitnerwww.sissy-sonnleitner.atNähere Info on apricot kernel oil can be found at: www.die-feinsten-essenzen.com

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