Carrot-mango soup



15 min


8 cups (2 L)

* PLUS Cooking time: 40 minutes


  • 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


  • 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.

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.