in

Carrot and Mango Soup

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

Ingredients
 

  • 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

Instructions
 

  • 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.

Tip:

  • If you like, you can garnish the soup with a tablespoon of coarsely chopped black olives.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Chicken Breast Fillet in Parmesan Crust

Zucchini Tart