Carrot and mango soup with ginger cream foam

Ingredients for 4 servings:

• 600 g carrot(s), in large pieces
• 700 ml vegetable stock
• ½ mango(s)
• 1 cm ginger root
• 40 ml Cremefine, for whipping, or cream
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of chili flakes
• 1 pinch(s) paprika powder

Instructions

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

Peel the carrots and chop into large pieces. Sauté in a pot with a little water (or without, depending on the type of pot) for about 5-10 minutes over medium heat. Meanwhile, peel the mango, remove the core, and cut into fine pieces. Depending on your taste and the size of the mango, you can use 1/2 a mango or a whole one. Deglaze the steamed carrots with the broth. Bring to a boil, then puree. Season with salt, pepper, chili flakes, and paprika. Stir in the mango pieces. Grate the ginger and add it to a bowl with the cream. Lightly whip the cream until it has a firm consistency. Season to taste and spoon it over the soup to serve. Tip: If you don’t like cream, you can either briefly fry the ginger before adding the carrots or omit it altogether and garnish with a few radish sprouts instead.