6
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.
Calories 134, Protein 4.2g, Carbohydrates 24.7g, Fat 2.8g, Fibre 4.2g, Sodium 596mg.
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.