Summary

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

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Instructions

1. Peel and dice the carrots. Peel and chop the ginger and onions.
2. 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.
3. 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.
4. Season the soup with lime juice and salt and sprinkle with chives rolls before serving.