• Peel the carrots and onion, wash and slice the carrots, cut the onion into cubes. Heat 2 tablespoons of oil in a large saucepan. Sauté the carrots and onions in it for about 3 minutes. Pour in the tomatoes with their juice and 600 ml of water, stir in the vegetable stock powder, bring to the boil and simmer for about 10 minutes.
• In the meantime, peel the mango and cut the pulp from the stone, roughly dice. Wash the thyme, shake dry and pluck the leaves off. Crumble the feta and mix with 1 teaspoon olive oil, thyme and pepper.
• Add the mango to the soup about 2 minutes before the end of the cooking time and heat. Puree the soup and season with salt and pepper. Serve with the feta and thyme mix.

Tip:

• If you like, you can garnish the soup with a tablespoon of coarsely chopped black olives.