Cold or warm carrot and mango soup with a cream top

  • 1 onion
  • 15 g Ginger tuber
  • 400 g Carrots
  • 1 EL Oil
  • 1 Chilli pepper
  • 1 Mango
  • Salt
  • 125 g Soy Cream 'Cuisine'
  • chervil
40 minutes
very easy
1.
Peel the onion and cut into small cubes. Peel and grate the ginger. Peel the carrots and cut into small pieces. Heat the oil in a saucepan, sauté the onion until translucent, add the carrots and ginger and sauté briefly. Deglaze with 500 ml of water and simmer covered for approx. 20 minutes
2.
Cut the chilli lengthways, remove the stones and cut the pulp into rings. Cut the mango pulp from the stone, peel and cut into cubes. Add half of the cubes to the soup and purée finely with a hand blender. Add the chilli, season with salt and bring to the boil again.
3.
Season the soy cream with a little salt and froth up with an electric whisk. Put the mango cubes in heat-resistant glasses, pour in the carrot soup, spread the foam on top and garnish with chervil. Soup can also be served cold
1 portion approx:
  • 140 kcal
  • 580 kJ
  • 2 g protein
  • 8 g ​​fat
  • 14 g carbohydrates

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