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.