Carrot – Mango – Coconut Soup

Ingredients for 4 servings:

• ½ small onion(s), diced
• 1 garlic clove(s), finely chopped
• 300 g carrot(s), peeled and chopped
• 1 mango(s), peeled and chopped
• 20 g fresh ginger, finely chopped
• 300 ml vegetable stock
• 300 ml juice (carrot juice)
• 1 tsp curry powder
• 1 can coconut milk
• some salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the onion and garlic clove in a little oil, add the carrots. Sprinkle with the curry powder and deglaze with the vegetable stock. Add the mango pieces and pour in the carrot juice. Add fresh ginger and simmer for about 15 minutes. Check that the carrots are soft enough, then puree the soup. Add all the coconut milk. Season with salt and pepper. If desired, thin with vegetable stock until the desired consistency is reached. Serve with shrimp skewers or caramelized peanuts. Garnish with a little coriander, if desired.