A melange of beta-carotene-rich mangoes and carrots, livened up with vitamin-packed orange juice, creates an exceptionally intriguing (and healthy) soup–hot or cold. Serve chilled as a stunning opener for a patio party.
Carrot-mango soup
2
PREP TIME
15 min
Makes
8 cups (2 L)
* PLUS Cooking time: 40 minutes
Ingredients
- 6 to 7 large carrots , about 1 kg
- 1 tbsp olive oil
- 1 large onion , chopped
- 1 1/4 tsp curry powder
- 4 cups chicken broth
- 1/2 cup orange juice
- 1/2 tsp salt
- 2 large very ripe mangoes
- sprinkling finely chopped chives , or chopped parsley
Instructions
- Peel and coarsely chop carrots.
- In a large saucepan, heat oil over medium heat. Add onion and curry. Cook, stirring frequently, until onion has softened and mixture is very fragrant, about 5 minutes.
- Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 minutes.
- Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Purée in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and purée in batches using a little of broth. Return purée to remaining broth in saucepan.
- Stir in mango purée. Heat over medium-low heat, uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated, for up to 3 days or freeze.
Nutrition (per serving)
- Calories
- 134,
- Protein
- 4.2 g,
- Carbohydrates
- 24.7 g,
- Fat
- 2.8 g,
- Fibre
- 4.2 g,
- Sodium
- 596 mg.
FILED UNDER: appetizer Dinner Healthy Recipes lunch soups stovetop Vegetarian
