Carrot soup with mango without coconut milk

Ingredients for 2 servings:

• 2 mangoes
• 800 g carrot(s)
• 3 m.-sized potatoes
• 1 m.-sized onion(s)
• 1 liter vegetable broth
• 1 small chili pepper(s)
• 1 piece(s) ginger root
• ½ tsp turmeric powder
• some lemon juice
• salt and pepper
• some oil
• e.g. cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

spicy-fruity carrot soup

Wash, peel, and chop the carrots, potatoes, and chili. Peel and finely chop the mango and onion. Add a little oil to a pot and roast the carrots, onion, and potatoes. Deglaze with the vegetable stock. The soup should simmer over low heat for about 20 minutes. When the vegetables are soft, add the mango and puree everything. Finally, season the soup with chili, ginger, lemon juice, and the spices. Tip: If you’re not familiar with seasoning, you should use less salt at the beginning. Chili is definitely good for the soup, as is ginger. Add the lemon a drop at a time. Adjust the seasoning to taste and serve with a little cream, if desired. You can find a video of this recipe on my YouTube channel: https://youtu.be/bnjgZBpoEJ0