Spicy carrot soup with mango, ginger, garlic and coconut milk
Ingredients
- 1 onion
- 1 garlic clove
- 20 g ginger
- 5-6 carrots
- 1 mango
- 2 tbsp olive oil
- 500 ml vegetable stock
- 400 ml coconut milk
- 2 tsp curry
- ½ tsp cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- black pepper, to taste
- salt, to taste
Utensils
- knife
- cutting board
- pan
- blender
Instructions
- Peel the onion and garlic and cut into small cubes.
- Chop the ginger finely on a cutting board.
- Peel and coarsely dice the carrots and mango.
- Heat the olive oil in a saucepan.
- Onion and garlic for 1-2 Sauté for minutes.
- Add the ginger, carrots and half the mango to the saucepan, stir and sauté for another 5 minutes.
- Pour the broth into the saucepan and bring to a boil.
- Reduce the heat and let the soup simmer for 20 minutes .
- When the carrots are soft, add the coconut milk and the remaining mango to the pot and puree the soup with a hand blender.
- Season the creamy soup with spices and salt, bring to the boil and remove from the heat.
