Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g carrot (s)
- 30 g iner
- 2 onions)
- 3 tablespoon oil, neutral
- 0.75 liter ¾ vegetable stock, possibly a little more, depending on the desired consistency
- 1 can coconut cream or coconut milk (400 g)
- 1 mango (s)
- 1 bunch spring onion (s)
- 1 chilli pepper (s)
- salt
- 1 lime (s), juice it, to taste
- 1 bunch chives to sprinkle the finished soup
Print Recipe
Pin Recipe Instructions
- Peel and dice the carrots. Peel and chop the ginger and onions.
- Heat the oil. Fry the carrots, ginger and onions in it. Add the broth and cook for 8 to 10 minutes. Remove half of the carrots. Puree the remaining carrots in the broth. Add carrot cubes and coconut cream to the soup.
- Peel, core and dice the mango. Cut the chilli pepper and spring onions into rings. Heat the chilli, spring onions and mango cubes in the soup.
- Season the soup with lime juice and salt and sprinkle with chives rolls before serving.
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