Mango and Carrot Soup À La Gabi

Summary

Ingredients

• some olive oil
• 300 g carrot (s), peeled and diced
• 1 medium onion (s), red, finely diced
• 250 ml vegetable stock, possibly instant
• 200 ml coconut milk
• 200 ml mango puree
• 1 vanilla pod, which the pulp
• Lime juice, freshly squeezed
• Sea salt and pepper, whiter, from the mill
• some crème fraîche
• some balsamic vinegar, darker

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Instructions

1. Heat some oil in a saucepan and sweat the diced carrots and onions in it. Pour in the vegetable stock, bring to the boil and simmer over a low heat for 15 minutes.
2. Add the coconut milk, mango puree and the vanilla pulp, bring to the boil, remove from the heat and puree finely with a blender.
3. Season with lime juice, salt and pepper. Fill into soup bowls and serve garnished with crème fraîche and vinegar.