Carrot, chili, mango and coconut soup

Ingredients for 4 servings:

• 750 g carrot(s)
• 3 tbsp oil
• 700 ml vegetable stock
• 1 mango(s)
• 1 bunch of spring onions
• 1 red chili pepper(s)
• 1 can coconut milk, 400 ml
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and chop the carrots and fry them in a pan with the oil. Then add the broth and simmer until the carrots are slightly softened. Then slice the spring onions and chili pepper into rings. Add half of each to the pan, cook for a while, then puree the soup. Add the coconut milk. Peel and chop the mango, and add it to the soup along with the remaining spring onions and chili pepper. Season to taste with salt and pepper.