Cold or warm carrot-mango soup with cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the onion and cut into small cubes. Peel and grate ginger. Peel carrots and cut them into small pieces. Heat oil in a pot, fry onion until translucent, add carrots and ginger and fry briefly. Deglaze with 500 ml water and simmer covered for about 20 minutes

2. 2

   Cut the chilli lengthwise, remove the seeds and cut the flesh into rings. Cut mango pulp from the stone, peel and dice. Add half of the cubes to the soup and puree finely with a blender. Add the chilli, season with salt and bring to the boil again briefly

3. 3

   Season the soy cream to taste with a little salt and froth it up with an electric whisk. Pour mango cubes into heat-resistant glasses, pour in carrot soup, spread foam on top and garnish with chervil. Soup can also be served cold

Nutrition Facts

KCAL
140 kcal

CARBS
14 g

FATS
8 g

PROTEINS
2 g