Carrot Soup with Mango
The carrot soup with mango from Spoonsparrow is a deliciously exotic variation of the classic.
Ingredients
- 30 g ginger (1 piece)
- 400 g carrots (4 carrots)
- 1 tbsp Olive Oil
- 1 Mango
- 250 g coconut milk
- Salt
- Pepper
- 2 Spring Onions
Instructions
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1.
Peel and finely chop the ginger. Clean, peel, wash and dice the carrots. Heat the oil in a pot, add the ginger and carrots, and sauté for 5 minutes over medium heat.
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2.
Add 500 ml water to the carrots and simmer at medium heat for 15 minutes.
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3.
Meanwhile, peel the mango, cut the flesh away from the pit, slice a few nice pieces to set aside, and dice the rest.
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4.
Take 2 tbsp from the top solid layer of coconut milk, stir it smooth and set aside. Add the remaining coconut milk with mango cubes to the soup, puree finely with an immersion blender, and season with salt and pepper.
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5.
Trim the spring onions, wash them, and slice into thin rings. Serve the soup garnished with mango slices, onion rings, and a swirl of smooth coconut milk, sprinkling extra pepper as desired.
