Spicy mango soup

Ingredients for 4 servings:

• 1 mango(s), ripe
• 150 g carrot(s)
• 1 potatoes, floury
• 1 shallot(s)
• 1 red chili pepper(s)
• 400 ml vegetable stock
• 200 ml coconut milk
• 1 tbsp butter
• 1 tbsp mango chutney
• 1 tbsp sambal oelek
• 50 ml dry white wine
• salt and pepper
• Chervil for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Finely chop the shallots. Thinly slice or grate the carrots. Dice the potatoes. Deseed and thinly slice the chili pepper. Peel the mango and dice the flesh. Heat the butter in a saucepan and sauté the shallots, carrots, potatoes, and mango. Deglaze with the white wine and reduce slightly. Add the stock, bring to a boil, and simmer covered for 20 minutes over low heat. Purée the soup, add the coconut milk, and bring back to a boil. Stir in the mango chutney and season with sambal oelek, salt, and pepper. Sprinkle with chervil leaves and chili strips and serve.