Armenian Apricot Soup
Serves 8 to 10.
1 Tablespoon extra virgin olive oil
2 medium onions, diced
3 medium carrots, peeled end chopped
1 Tablespoon ground cumin
3 cups red lentils, rinsed
10 cups water
12 ounces dried apricots, chopped
Heat the oil in your soup pot over medium heat, then stir in the onions and carrots.
Sauté for about 10 minutes.
Add the cumin and stir well.
Decrease the heat, cover, and let the vegetables sweat for 10 minutes.
Add the lentils and pour in enough of the water to cover.
Bring to a simmer, then reduce the heat to medium-low and cook for about 20 minutes, or until the lentils and carrots are tender.
Add more of the water as needed as the lentils soften and expand.
Remove from the heat, stir in the apricots and any remaining water, and season with salt. (See Comments below).
Use an immersion blender to purée until smooth; alternatively, working in batches, puree in a regular blender until smooth.
Posted by LuAnn.
Source: Soup Peddler's Slow and Difficult Soups by David Ansel.
The author of the recipe cautioned, "Take care not to oversalt this soup. The right amount will bring out the flavor of the apricots but leave the onions in the background."
LuAnn notes, intrigued by the unusual combination of ingredients, I made this found it to be very mild, with just the tiniest hint of apricot flavor. The texture was luxurious -- creamy and rich, despite the minimal use of oil (and I believe I omitted the oil entirely). I did think it could use a touch more seasoning. I may try adding the following next time, which I found in a similar recipe: 1 teaspoon (or more, to taste) grated fresh ginger; 1 cinnamon stick (removed before blending, of course).