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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
- 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
- Peel the carrot, fresh ginger and onion. Cut into small dices.
- Peel the mango, remove the seed and puree
- 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.
- Add coconut milk and chiliflakes. Finally, add the mango puree and season to taste
- The soup can be served warm or cold. Top with coconut flakes and coriander.