Sweet summer apricots, toasted warm spices, blistered shishitos, and coconut milk blended until silky smooth. This savory apricot soup is inspired by the curried carrot soups I used to make while working in Seattle restaurants like Palace Kitchen, where deeply spiced vegetable soups were a staple during colder months.

This version leans into summer. The apricots get caramelized hard in a pan to deepen their flavor, then blended with toasted spices and coconut milk into a velvety soup that lands somewhere between a curried bisque and a savory stone fruit velouté.

The biggest thing home cooks miss when making soups like this is blending time. Restaurants blend soups far longer than most people think. Giving this soup a full 5 to 10 minute blend completely changes the texture and makes it feel luxurious instead of rustic.

If you are looking for a unique apricot recipe, a savory summer soup, or a chef-driven coconut milk soup recipe, this one is worth making.