Carrot Mango Soup

Rating: 3.0 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the skin from the carrots and dice finely. Remove the peel from the ginger, peel the shallots, dice both finely. Steam everything in hot oil for 3 min until soft.

Add clear soup, bring to boil and simmer for 15 minutes.

2. rinse chives, put 8 stalks aside, cut the rest into fine rolls. Lift 2/3 of the carrots out of the clear soup. Finely grind remaining vegetables in clear soup. Strain to taste. Add carrot cubes and coconut milk to soup and heat through.

Cut the flesh of the mango from the stone. Remove peel from fruit pieces and cut into cubes. Add to the soup, heat everything together. 4.

Season the soup with salt and lime juice. Fill into bowls. Drizzle each with 2-3 drops of chili oil, fold in chive rolls and garnish with chive stalks.

Our tip: Fresh chives are much more aromatic than dried ones!

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