Summary

Ingredients

• 1 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 chilli pepper (s), pitted
• 3 m. Parsnip (s)
• 1 mango (s)
• 2 tablespoon butter
• 1 teaspoon, leveled curry powder
• 150 g tomato (s), passed
• 400 ml coconut milk, unsweetened
• 1 teaspoon vegetable stock, instant
• a bit salt
• some pepper
• 1 teaspoon maple syrup
• some chives

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Instructions

1. Cut the chilli pepper into fine strips. Peel the parsnips and cut into bite-sized sticks. Peel, stone and dice the mango. Heat the butter and sauté the onion, garlic, chilli, parsnips and half of the mango cubes for about 3 minutes. Stir in the curry powder and sauté a little. Pour in the tomatoes, coconut milk and 1/4 liter of hot water and bring to the boil. Stir in the stock powder. Let simmer for 10 minutes.
2. Season the soup to taste, distribute the remaining mango cubes over the soup bowls and garnish with chives.