Armenian Apricot Soup

There are lots of variations on this soup. This one is from The Soup Peddler's Slow & Difficult Soups by David Ansel, but other versions call for bell peppers, tomatoes, mint, allspice, cinnamon, cayenne, paprika, and any number of other ingredients.

I like this one the best. It is a thick, beautiful pink soup with a comforting texture and warm, carroty flavor.

Armenian Apricot Soup
Makes enough for 4

1 Tbsp oil
1 onion, chopped
2 carrots, chopped
3/4 tsp ground cumin
1 1/2 cups pink lentils
5 cups water
1 cup dried apricots, chopped

In a large soup pot, heat the oil and sauté the onion and carrots until the onion is transparent, about 10 minutes. Mix in the cumin, lower the heat, cover, and cook for another 10 minutes.

Add the lentils and water, simmer, then reduce the heat to low and cook for about 20 minutes. (Add more water as needed to keep the lentils from sticking to the bottom). Then stir in the apricots, remove from heat, and let cool slightly before putting it in the blender. Blend to a puree and add a bit of salt.