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Creamy Curried Apricot Soup with Coconut Milk

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Ingredients

Apricot Soup

  • 900 g apricots halved and pitted, about 2 lb
  • 400 ml coconut milk 1 can
  • 400 ml water about 1 2/3 cups
  • 15 g ginger powder 1 tbsp
  • 12 g brown mustard seed 1 tbsp
  • 1 bay leaf
  • 1 Batavia cinnamon stick
  • 4 green cardamom pods
  • 2 whole cloves
  • 4 g cumin seed 2 tsp
  • 8 g coriander seed 1 tbsp
  • 8 g mace 1 tbsp
  • 1 chicken bouillon cube
  • 15 ml extra virgin olive oil 1 tbsp
  • Rice bran oil or neutral oil for cooking
  • Kosher salt to taste
  • Black pepper to taste

Shishito Apricot Garnish

  • 120 g shishito peppers chopped, about 1 cup
  • 165 g diced apricots about 1 cup
  • 40 g thinly sliced spring onions about 1/2 cup
  • 21 g wildflower honey 1 tbsp
  • 15 ml apple cider vinegar 1 tbsp
  • 2 g paprika 1 tsp
  • Kosher salt to taste
  • Neutral oil for blistering

For Finishing

  • Crema or sour cream for garnish
  • Flaky salt to taste
  • Micro radish or chili threads optional

Instructions

  • Heat a large skillet over medium-high heat and lightly coat with neutral oil. Place the halved apricots cut side down in the pan and cook undisturbed until deeply caramelized and browned. Remove the apricots from the pan and set aside.
  • Spread the mustard seed, cumin seed, coriander seed, mace, cardamom pods, cloves, and cinnamon stick onto a sheet tray. Toast in a 350°F oven for 3 to 5 minutes, or until fragrant.
  • Add the toasted spices to the pan with the caramelized apricots. Pour in the coconut milk and water, then add the bay leaf and ginger powder. Bring the apricot soup mixture to a simmer and cook for 15 to 20 minutes, or until the apricots are completely soft and the spices have infused the liquid.
  • Transfer the soup mixture to a high-speed blender. Add the chicken bouillon cube, olive oil, kosher salt, and black pepper. Blend on high for 5 to 10 minutes, until the creamy apricot soup is completely smooth and silky. Strain if desired, then taste and adjust seasoning.
  • Heat a skillet over high heat with a little neutral oil. Add the chopped shishito peppers and cook until blistered and charred in spots. Add the spring onions and cook briefly until softened.
  • Add the diced apricots to the skillet and cook for about 30 seconds, just until warmed through. Stir in the wildflower honey, apple cider vinegar, paprika, and kosher salt. Remove from heat.
  • Ladle the creamy apricot soup into bowls. Top with the warm shishito apricot garnish, crema or sour cream, flaky salt, and optional micro radish or chili threads.
  • Serve the apricot soup warm or chilled. If serving chilled, refrigerate until cold, then taste and adjust seasoning before serving.

Notes

For the silkiest creamy apricot soup, blend longer than you think. A long blend helps emulsify the coconut milk, olive oil, and caramelized apricots into a smooth restaurant-style texture.
Do not skip caramelizing the apricots. Searing them cut side down concentrates their sweetness and gives the soup a deeper roasted flavor so it does not taste flat or overly fruity.
If serving this soup cold, always season it again after chilling. Cold temperatures dull flavor, so chilled soups usually need a little more salt before serving.
The soup can be stored in the refrigerator for up to 4 days. Store the shishito apricot garnish separately and use it within 1 to 2 days for the best texture.