Inga\'s carrot and mango soup

Name: Inga\'s carrot and mango soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 3 TABLESPOONS Oil; 3 (400 g each) Mangoes; 1 chili pepper; 1 walnut-sized piece of ginger tuber; 3/4 l Vegetable broth (instant); 250 g Whipped cream; 1 pinch Cinnamon; 1 pinch grated nutmeg; 4 discs (25 g each) White bread; 2 TABLESPOONS flaked almonds; 1 TEASPOON Lemon juice; 1 small bunch of coriander; 7-10 Tbsp Pepper; 7-10 Tbsp Salt

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
3 TABLESPOONS Oil
3 (400 g each) Mangoes
1 chili pepper
1 walnut-sized piece of ginger tuber
3/4 l Vegetable broth (instant)
250 g Whipped cream
1 pinch Cinnamon
1 pinch grated nutmeg
4 discs (25 g each) White bread
2 TABLESPOONS flaked almonds
1 TEASPOON Lemon juice
1 small bunch of coriander
7-10 Tbsp Pepper
7-10 Tbsp Salt

Directions

1
Peel, wash and cut the carrots into small cubes. Heat 2 tablespoons of oil and sauté the carrots for about 12 minutes. Wash the chilli pepper, cut in half lengthwise, remove seeds. Depending on the desired spiciness, sweat for a shorter or longer time.
2
Peel 2 mangos and remove the flesh from the stone. Coarsely chop the fruit flesh and add. Peel and chop the ginger, add to the pot and deglaze with the vegetable stock. Remove the chilli pepper and puree the soup with the chopping stick.
3
Add cream, season with cinnamon and nutmeg, simmer for 5 minutes. Dice white bread, heat 1 tablespoon of oil in a pan. Fry the bread cubes and almonds until golden brown. Season soup with salt, pepper and a dash of lemon juice.
4
Wash the coriander, pluck the leaves from the stalks and chop them except for something to garnish. Shortly before serving, peel the remaining mango, cut into larger cubes (2-3 cm) and add to the soup together with the chopped coriander.
5
Sprinkle with almond croutons and serve.