Mango and Carrot Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s)
- 2 mango (s), ripe
- 2 shallot (s)
- 1 ginger, the size a walnut
- 0.5 ½ chilli pepper (s), red
- 1 teaspoon curry powder, mild
- 2 tablespoon oil, neutral
- 0.75 liter ¾ vegetable stock
- 200 g coconut milk, unsweetened
- salt and pepper
- some lime juice or lemon juice
Print Recipe
Pin Recipe Instructions
- Wash, peel and slice the carrots. Peel the mangoes, cut from the stone. Put some nice segments aside for the garnish, dice the rest. Peel and finely dice shallots and ginger. Slice the chilli pepper, remove the stones and the light-colored partitions, cut the pulp into fine rings.
- Heat the oil in a saucepan, sauté the carrots, shallots, ginger and curry. Pour in the broth, add the mango cubes and chili rings. Cover and simmer over low heat for about 15 minutes.
- Puree the soup with the star knife, add coconut milk, heat again. Season to taste with salt, pepper and lime juice.
- Serve garnished with the mango segments in soup cups or plates.
- Note:
- Coriander leaves and chili rings can also be used as a garnish.
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