Carrot, Mango and Ginger Soup with Sesame and Black Cumin

5 from 8 votes
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 103 kcal


  • 500 g Carrots
  • 1 medium sized Fresh mango
  • 1 tsp Pickled ginger
  • 1 small Chilli pepper
  • 1 tbsp Rapeseed oil
  • 750 ml Vegetable broth
  • 200 ml Whipped cream 30% fat
  • 0,5 tsp Ground turmeric spice
  • 1 tbsp Lime juice
  • 1 tbsp Sesame
  • 1 tbsp Black cumin


  • Peel the carrots and cut into slices, peel the mango, cut the flesh from the core and cut into coarse pieces, halve the chili pepper lengthways, remove the stone and cut the chilli pepper into thin strips. Heat the rapeseed oil in a saucepan and sauté the carrots, mango, chiles and ginger briefly.
  • Pour in the vegetable stock and simmer for about 20-25 minutes. Add cream and season the soup with turmeric and lime juice. Finely puree the soup with the blender.
  • Toast the sesame and black cumin seeds in a pan without fat. Arrange carrot, mango and ginger soup on plates, sprinkle with sesame and black cumin and serve.


Serving: 100gCalories: 103kcalCarbohydrates: 5gProtein: 1.6gFat: 8.5g
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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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