Mango and carrot soup

Ingredients for 4 servings:

• 600 g carrot(s)
• 2 mangoes, ripe
• 2 shallots
• 1 ginger, walnut-sized
• ½ chili pepper(s), red
• 1 tsp curry powder, mild
• 2 tbsp oil, neutral
• ¾ liter vegetable broth
• 200 g coconut milk, unsweetened
• salt and pepper
• some lime or lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Deliciously sweet and spicy! Something for lovers of Asian cuisine.

Wash, peel, and slice the carrots. Peel the mangos and remove the stones. Set aside a few nice segments for garnish and dice the rest. Peel and finely dice the shallots and ginger. Split the chili pepper, remove the seeds and light-colored cores, and cut the flesh into thin rings. Heat the oil in a saucepan, sauté the carrots, shallots, ginger, and curry powder. Pour in the broth, add the mango cubes and chili rings. Cover and simmer over low heat for about 15 minutes. Purée the soup with a star blade, add the coconut milk, and heat again. Season to taste with salt, pepper, and lime juice. Serve in soup bowls or plates garnished with the mango segments. Note: Coriander leaves and chili rings can also be used as garnish.