use mango in a savory carrot soup!
A fragrant soup where mango gives a tart, fruity dimension to the curried carrots.
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You Will Need
Heat the oil. Add onions and fry gently over low heat until soft.
Add the carrots, stir well and leave to cook for about 10 minutes, stirring occasionally. Add the spices, coconut milk and enough stock to just cover the carrots. Simmer for 20 minutes.
When the carrots are really soft (you can squash them easily with a fork), add the diced mango and simmer for another 5 minutes.
Add the lime juice (if the soup is on the sweet side). Puree until smooth with a (hand-held) blender, adding some stock if needed. Taste, and garnish with koriander. Serve hot or cold.