Carrot and coconut soup with mango

Ingredients for 4 servings:

• 600 g carrot(s)
• 30 g ginger
• 2 onions
• 3 tbsp oil, neutral
• ¾ liter vegetable broth, maybe a little more, depending on the desired consistency
• 1 can of coconut cream or coconut milk (400 g)
• 1 mango(s)
• 1 bunch of spring onions
• 1 chili pepper(s)
• Salt
• 1 lime(s), juice, to taste
• 1 bunch of chives to sprinkle over the finished soup

Instructions

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

Peel and dice the carrots. Peel and chop the ginger and onions. Heat the oil. Sauté the carrots, ginger, and onions. Add the stock and cook for 8 to 10 minutes. Remove half of the carrots. Puree the remaining carrots in the stock. Add the diced carrots and coconut cream to the soup. Peel, deseed, and dice the mango. Slice the chili pepper and spring onions into rings. Heat the chili, spring onions, and diced mango in the soup. Season the soup with lime juice and salt and sprinkle with chives before serving.