Carrot soup with mango

Ingredients for 4 servings:

• 600 g carrot(s), sliced
• 2 cm ginger
• ½ bunch of spring onions
• 1 tsp curry paste, yellow
• 2 tbsp oil (soybean oil)
• 1 liter vegetable broth
• 400 ml coconut milk
• ½ lime(s), juice
• 1 mango(s), peeled, diced
• 2 tbsp spring onion(s), the green part
• 2 tbsp parsley or coriander, chopped
• possibly chili pepper(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the vegetables. Sauté the curry paste and vegetables. Add the vegetable stock, bring to a boil, and simmer for 10-12 minutes. Remove 1/3 of the vegetables and puree the rest. Return the vegetables to the soup, add the coconut milk, and return to the heat. Season with lime juice and salt and ladle into bowls. Add the mango cubes and sprinkle with spring onion greens and parsley or cilantro. If desired, you can also sprinkle one chili pepper in rings on top.