Carrot and Mango Soup

5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people


  • 600 g Carrots
  • 1 piece Onion
  • 2 tbsp Olive oil (+ 1 teaspoon)
  • 1 Can Peeled tomatoes (425 ml)
  • 2 tsp Vegetable broth
  • 1 piece Ripe mango
  • 4 Stems Lemon thyme
  • 150 g Feta
  • Salt pepper


  • Peel the carrots and onion, wash and slice the carrots, cut the onion into cubes. Heat 2 tablespoons of oil in a large saucepan. Sauté the carrots and onions in it for about 3 minutes. Pour in the tomatoes with their juice and 600 ml of water, stir in the vegetable stock powder, bring to the boil and simmer for about 10 minutes.
  • In the meantime, peel the mango and cut the pulp from the stone, roughly dice. Wash the thyme, shake dry and pluck the leaves off. Crumble the feta and mix with 1 teaspoon olive oil, thyme and pepper.
  • Add the mango to the soup about 2 minutes before the end of the cooking time and heat. Puree the soup and season with salt and pepper. Serve with the feta and thyme mix.


  • If you like, you can garnish the soup with a tablespoon of coarsely chopped black olives.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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