Mango and carrot soup á la Gabi

Ingredients for 4 servings:

• some olive oil
• 300 g carrot(s), peeled, diced
• 1 medium-sized red onion(s), finely diced
• 250 ml vegetable stock, possibly instant
• 200 ml coconut milk
• 200 ml mango puree
• 1 vanilla pod(s), including the pulp
• e.g. lime juice, freshly squeezed
• Sea salt and white pepper, freshly ground
• some crème fraîche
• some balsamic vinegar, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Heat a little oil in a saucepan and sauté the diced carrots and onions. Pour in the vegetable stock, bring to a boil, and simmer over low heat for 15 minutes. Add the coconut milk, mango puree, and vanilla seeds, bring to a boil, remove from the heat, and blend until smooth. Season with lime juice, salt, and pepper. Ladle into soup bowls and serve garnished with crème fraîche and vinegar.