Carrot and Mango Soup

Ingredients for 4 servings:

• 2 mango(s), ripe, peeled, pitted and diced
• 600 g carrot(s), peeled and sliced
• 2 shallots, chopped
• 3 cm fresh ginger, grated
• 1 chili pepper(s), red, fresh, pitted and finely chopped
• 750 ml vegetable stock
• 2 tbsp clarified butter
• 1 tsp curry powder
• ¼ tsp garam masala
• 200 ml coconut milk, unsweetened
• Lemon juice, freshly squeezed
• Salt
• Pepper, white, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Heat the clarified butter in a saucepan. First, sauté the carrots and shallots, then add the chili pepper, ginger, garam masala, and curry powder and sauté briefly. Deglaze with the broth and add the mango pieces. Cover and simmer over moderate heat for 15-20 minutes. Then, blend the soup thoroughly with an immersion blender. Add the coconut milk and return to the heat, but do not allow it to boil vigorously. Season to taste with salt, pepper, and lemon juice.