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.