Peel the carrots and cut into slices, peel the mango, cut the flesh from the core and cut into coarse pieces, halve the chili pepper lengthways, remove the stone and cut the chilli pepper into thin strips. Heat the rapeseed oil in a saucepan and sauté the carrots, mango, chiles and ginger briefly.

Pour in the vegetable stock and simmer for about 20-25 minutes. Add cream and season the soup with turmeric and lime juice. Finely puree the soup with the blender.

Toast the sesame and black cumin seeds in a pan without fat. Arrange carrot, mango and ginger soup on plates, sprinkle with sesame and black cumin and serve.