Carrot-Mango Soup

Ingredients

• 600 g Carrots
• 2 starchy potatoes (ca. 200 g)
• 1 Shallot
• 2 tbsp olive oil
• 750 ml vegetable broth
• 1 Mango
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 0.5 tsp ground coriander seeds
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel the carrots and potatoes. Slice half a carrot lengthwise into thin strips or shave it, dice the rest along with the potatoes. Peel and chop the shallot. Sauté the diced carrots and shallots in hot oil, then deglaze with broth and let simmer gently for about 20 minutes.

2. 2.

   Peel the mango, remove the flesh from the pit and cut into wedges. Set aside a few wedges, dice the rest. Add the cubes to the soup and blend until smooth. Add the carrot strips and cook together for about 3 more minutes.

3. 3.

   Stir in the cream and crème fraîche, season with coriander, salt and cayenne pepper. Finally add the mango wedges and serve.