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🍲 Creamy Carrot-Mango Soup

298 kcal · 30 min · 4 servings

Ingredients

• 600 g carrots
• 2 floury potatoes (approx. 200 g)
• 1 shallot
• 2 tbsp olive oil
• 750 ml vegetable broth
• 1 mango
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 0.5 tsp coriander seeds (crushed)
• salt
• cayenne pepper

Instructions

1. 1. Peel the carrots and the potatoes.
2. 2. Cut half of a carrot into thin strips or use a grater.
3. 3. Dice the rest of the carrots and the potatoes.
4. 4. Peel the shallot and chop it finely.
5. 5. Heat oil in a pot.
6. 6. Add the diced carrots, the shallot, and the remaining carrot pieces to the hot oil.
7. 7. Sauté the vegetables over medium heat.
8. 8. Deglaze the mixture with the vegetable broth.
9. 9. Let the soup simmer for about 20 minutes over low heat.
10. 10. Peel the mango.
11. 11. Cut the flesh away from the pit.
12. 12. Cut the fruit into slices.
13. 13. Set aside a few mango slices for garnish.
14. 14. Dice the remaining part of the mango.
15. 15. Add the mango cubes to the soup.
16. 16. Puree the soup finely with an immersion blender.
17. 17. Add the reserved carrot strips to the soup.
18. 18. Let the carrot strips simmer in the soup for about 3 minutes.
19. 19. Stir the cream into the soup.
20. 20. Stir the crème fraîche into the soup.
21. 21. Season the soup with fresh coriander.
22. 22. Season the soup with salt.
23. 23. Season the soup with cayenne pepper.
24. 24. Add the reserved mango slices to the finished soup.
25. 25. Serve the soup immediately.

Nutrition per serving

• kcal: 298
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 32 g