Heat 2T olive oil in dutch oven over med. heat. Add shallot, 1 clove minced garlic, and chopped apricots. Saute 2 - 3 minutes. Add 1 tsp. salt, sweet potatoes, lentils and vegetable stock. Bring to boil, cover and simmer over low heat 15 min.
Add tomatoes, paprika, coriander, oregano, 1/2 tsp. salt and 1/4 tsp. cayenne. Simmer, covered, an additional 10 - 15 minutes. Turn off heat and stir in preserves.
Let soup sit, covered, 10 minutes. In food processor, combine parsley, 4T olive oil, orange juice and zest, 3 cloves garlic, almonds, agave syrup, 1/2 tsp. salt, and 1/4 tsp. cayenne. Puree to pesto consistency.
Puree soup with stick blender to thick consistency. Serve soup with parsley pesto.
Garnish with chopped parsley if desired
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