Klausi's curry mango soup

Ingredients for 4 servings:

• 1 mango(s)
• 1 piece(s) ginger, approx. thumb-sized
• 200 ml vegetable broth or chicken broth
• 200 ml mango juice
• 50 ml lemon juice
• 1 tbsp, heaped mango chutney, hot
• 3 tbsp, heaped mango chutney, sweet and sour
• 2 tbsp, heaped curry paste, yellow
• 5 tbsp, heaped curry powder
• 1 chili pepper(s), dried
• 250 ml Cremefine
• 2 tsp, heaped coriander in oil
• 1 tsp, heaped cumin
• n. B. rock salt
• n. B. Pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 34 minutes

Peel the mango and cut into small pieces. Peel and finely dice the ginger. Place both in a saucepan, bring to a boil with the broth, and simmer for 8 minutes. Then puree with a hand blender. Stir in the mango juice, lemon juice, mango chutney, curry paste, and curry powder. Crumble in the chili pepper, removing the seeds first if necessary. Stir in the Cremefine. Add the coriander and cumin. Heat everything briefly and season with salt and pepper. If the soup is too thick, add a little more mango juice. Serve with country bread.