Summary

Ingredients

• 750 g carrot (s)
• 2 onions)
• 1 piece (s) ginger, about the size a thumb
• 1 mango (s), ripe
• 1 lime (s)
• 1 chilli pepper (s), red
• 1 can coconut milk, unsweetened
• 1 bunch spring onion (s)
• 750 ml vegetable stock
• oil

Print Recipe Pin Recipe

Instructions

1. Peel the carrots and cut into small pieces, also peel and chop the ginger and onions and sauté together with the carrots in oil
2. Pour in the vegetable stock and cook until the vegetables are soft, about 10 minutes
3. Peel the mango, dice the pulp and add to the broth, puree everything with a hand blender.
4. Stir in coconut milk, core the chilli pepper, cut in half and add to the soup, briefly bring to the boil again
5. Just before serving, squeeze the lime juice into the soup, remove the chilli pepper
6. Wash the spring onions and cut into fine rings and add to the soup.