1 small white onion

1 clove garlic

⅔ cup dried apricots

3 large carrots

1 bay leaf

2 cups orange or tangerine juice

⅓ cup whole milk or half-and-half

⅓ cup cottage cheese (small curd best) or plain yogurt

• Slice the onion and the garlic clove, thinly. Chop the apricots and carrots. Put all of them into a soup pot with the bay leaf and citrus juice. Bring to a boil, then reduce to a simmer; cook for about 45 minutes, covered.

• Remove from heat and allow to cool slightly. Using a blender or food processor, mix the two dairy products. Pour the contents of the soup pot into the blender with the dairy mixture and purée. Return the purée to the soup pot and heat thoroughly, but do not allow it to boil. Serve.

Serves 6

Unsulfured apricots work best with this recipe. They don't have any orange color added to them.