Creamy carrot soup with croutons

Ingredients

• 400 g Carrots
• 1 starchy potato (about 70 g)
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 400 ml Vegetable broth
• 1 small mango
• 100 ml whipping cream
• 1 tbsp Lemon Juice
• 2 tbsp crème fraîche
• Pinch Ground Cardamom
• 1 tsp coarsely ground coriander
• Salt
• Cayenne pepper
• 4 slices toast bread (or other white bread)
• 30 g Butter

Instructions

1. 1.

   Peel and dice the carrots and potato. Peel and chop the shallots and garlic. Sauté together in hot oil, then deglaze with broth and simmer gently for about 20 minutes.

2. 2.

   Peel the mango, remove the pit, and cut into pieces. Add to the soup, heat through, and blend until smooth. Stir in cream, lemon juice, and crème fraîche; season with cardamom, coriander, salt, and cayenne pepper.