Carrot-Mango 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

Directions

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.