Mango and carrot soup

Ingredients for 4 servings:

• 1 small mango(s)
• 200 g carrot(s)
• 1 shallot(s)
• 2 spring onions
• 700 ml vegetable stock
• 1 small orange(s)
• 200 g crème fraîche
• 1 tsp, heaped honey
• 200 g shrimp(s)
• 1 bunch of basil
• Butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simply

Peel and dice the mango and carrots. Finely chop the shallot and spring onions. Sauté everything in a little butter. After about 5 minutes, add the vegetable stock and bring back to a boil. Then simmer everything on low heat for about 15 minutes, stirring frequently. Juice the orange and add it to the soup with the honey. Then purée the soup and stir in the crème fraîche. Season the soup with salt and pepper. Fry the shrimp in butter and add them to the soup just before serving. Garnish with the basil, and you’re done.