Carrot soup with mango and coconut

March 24, 2013
2 Ratings
  • Serves 4-6
Author Notes

Using fresh mango is the best thing to do but if you're out of season you can alos use mango puree. —MarieGlobetrotter

What You'll Need
  • 750 g carrots
  • 40 g fresh ginger
  • 1 onion
  • 3 tablespoons canola oil
  • 500 milliliters vegetable broth
  • 1 can of coconut milk
  • 2 Mangos
  • 1 teaspoon chili flakes
  • salt and pepper
  1. Peel the carrot, fresh ginger and onion. Cut into small dices.
  2. Peel the mango, remove the seed and puree
  3. Heat the canola oil in a large pan, add the carrots, onion and ginger. Cover with vegetable broth and cook for about 15 minutes until tender. Puree with an electric mixer.
  4. Add coconut milk and chiliflakes. Finally, add the mango puree and season to taste
  5. The soup can be served warm or cold. Top with coconut flakes and coriander.

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