John Myers
Carrot-ginger-mango Soup
The perfect carrot-ginger-mango soup recipe with a picture and simple step-by-step instructions.
- 800 g Carrots
- 40 g Fresh ginger
- 1 Red Fresh hot peppers
- 1 Fresh onion
- 1 maturity Fresh mango
- 1 piece Butter
- 600 ml Vegetable broth hot
- Fleur de Sel sea salt
- Orange pepper with herbs
- 3 mini Peppers
- Peel the carrots and cut into thicker slices ……. Peel the ginger and cut into pieces …. Cut the peppers lengthways, core, wash and cut into pieces …. Peel the onion and cut into small cubes .. … Peel the mango, cut it from the stone and then cut it into pieces …. Since the soup will be pureed later, it is not so important that the ingredients are cut evenly.
- Melt the butter in a suitable saucepan …. sauté the onions, ginger and peppers until translucent … add the carrots …. season with lemon pepper and a little salt ….. pour approx. 300ml vegetable stock and cover approx. 10 Let simmer for minutes …. then add the mango pieces and simmer covered for another 15 minutes …. When all the ingredients in the pot are soft, the vegetables are pureed with a hand blender …. Then stir in the remaining vegetable stock …. again bring to the boil … ready …
- Before serving, core, wash and cut the small peppers into small cubes. Divide the soup into plates or soup bowls … sprinkle with diced paprika … ready … Enjoy your meal.
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