Sweet Carrot Soup with Mango Sorbet

Ingredients

• 1 Lime
• 100 g sugar
• 2 ripe mangos
• 150 ml dry white wine
• 1 onion
• 20 g Ginger
• 500 g carrots
• 100 g starchy potatoes
• 2 untreated oranges
• 2 tbsp butter
• 1 tsp sugar
• 500 ml vegetable broth
• Salt
• ground pepper (from the mill)
• ground cumin
• 100 ml milk

Instructions

1. 1.

   For the sorbet, squeeze the lime. Combine sugar, lime juice and 100 ml water in a pot, bring to a boil while stirring and simmer for about 3 minutes. Let cool.

2. 2.

   Peel the mangos, cut the flesh away from the pit and dice. Blend the mango cubes with the sugar syrup until smooth. Add the wine. Pour into a shallow metal bowl and place in the freezer for 3-4 hours, occasionally stirring with a fork to prevent large ice crystals. Alternatively finish in an ice cream maker after about 30 minutes.

3. 3.

   For the soup peel and finely chop the onion and ginger. Peel and dice the carrots and potatoes. Rinse an orange hot, dry it, zest its skin into thin strips and squeeze both oranges for juice.

4. 4.

   Melt butter in a pot and sauté the onion with ginger until translucent. Add the carrots and cook 1-2 minutes. Sprinkle sugar over them and let caramelize slightly. Pour in the orange juice and broth, then simmer gently covered for about 25 minutes until the vegetables are tender. Roughly puree the soup, stir in the orange zest, and season with salt, pepper and cumin.

5. 5.

   Divide the soup among four plates. Froth the milk and spoon a small amount of foam into each bowl. Scoop sorbet balls from the freezer and place them on top of the milk foam. Garnish with chili strips if desired and serve immediately.