700 g carrots
500 g crushed tomatoes
1 small red onion
2 garlic cloves
4 dried organic apricots
1 liter of water
2 Tbsp apple cider vinegar
1 1/2 dl red lentils
1 handful fresh herbs of your choice (optional)
unrefined salt and freshly ground black pepper
1 1/2 dl cooked red quinoa
250 g cocktail or plum tomatoes in different colors (when in season – otherwise use a handful of sun-dried tomatoes)
1/2 dl hemp seeds
1 handful of fresh parsley, chopped
Wash and dice the carrots in smaller pieces. Peel and slice the onion and garlic. Put in a high speed blender with apricots and water, blend until completely smooth. Transfer to a saucepan and bring to a simmer. Add the red lentils and let simmer for about 10 minutes (this step is optional. If using lentils you might want to add a bit more water). Add vinegar, salt and pepper to taste. Toss together the ingredients for the topping. Salt to taste. Pour the soup into 4 bowls. Garnish with the toppings mixture.