in Soup Recipes

Sweet potato, carrot and mango soup

updated

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Ingredients for 12 servings:

  • 6 onions, diced
  • 5 cloves garlic, finely chopped
  • 2 kg carrot(s), diced
  • 1 kg sweet potato(s), diced
  • 1 ½ chili pepper(s), fresh, red, finely chopped
  • 100 g fresh ginger, grated
  • 3 tbsp, heaped curry powder (Java curry powder)
  • 2 liters of vegetable broth
  • 3 cans of coconut milk
  • 3 mango(s), diced
  • 2 bunch spring onions
  • 1 lime(s)
  • 3 tbsp olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian exotic

Sauté the onions and garlic in olive oil. Add the curry powder and fry. Deglaze with the broth. Add the carrots, sweet potatoes, ginger, 1 diced mango, chili, and coconut milk. Simmer for 12 minutes. When the vegetables are tender, remove from the heat and puree. Season with lime juice, salt, pepper, and curry powder, if desired. Add the finely sliced ​​spring onions and the remaining mango cubes to the soup and heat through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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