Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- Add the coconut milk, mango puree and the vanilla pulp, bring to the boil, remove from the heat and puree finely with a blender.
- Season with lime juice, salt and pepper. Fill into soup bowls and serve garnished with crème fraîche and vinegar.
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