You are here: Home / Tasty Treats / Winter Garden / Carrot-Mango Soup

Carrot-Mango Soup

Carrot-Mango Soup
Fine, balanced, delicate Fusion Cuisine soup.

Ingredients for 4 portions

  • 1 small pepper, cut in pieces, seeds removed
  • 500 g (1 pound) carrots, peeled, cut in cubes
  • ca 30 g (1-2 inch) fresh ginger, chopped
  • Olive oil
  • 3 fresh, ripe mangos
  • 1 l (1 quart) vegetable broth
  • 1 ½ dl (5 ounces) coconut cream
  • 1 pinch cinnamon, 1 tsp nutmeg, 2 cardamon seeds
  • salt, pepper


Simmer the pepper, carrots and ginger in the olive oil for few minutes. Add the broth and spices and simmer for about 10 min. Meanwhile peel and chop 2 mango. Add the mango and simmer for another 5-7 min on low flame.

Meanwhile peel and cut the third mango in piece and leave aside.

Puree the soup until smooth. Add the coconut cream and bring to the boil. Taste and season. Add the cut mango pieces and serve.


The credit for this recipe goes to Marion who spoiled us on Christmas Eve with this soup as a starter.

Document Actions

Filed under: , , ,
blog comments powered by Disqus
Dr. Lustig's Book

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

Ads by Google