Mango and carrot soup

Coconut milk and aromatic spices in this warming dish perfectly complement the unusual combination of tropical fruits and vegetables.

Ingredients

• Onion 1 piece
• Garlic 1 clove
• Ginger 20 g
• Carrot 5-6 pieces
• Mango 1 piece
• Olive oil 2 tbsp. spoons
• Vegetable broth 500 ml
• Coconut milk 400 ml
• Curry 2 tsp
• Cinnamon ½ teaspoon
• Ground coriander
• 1 tsp
• Ground cumin
• 1 tsp
• Ground black pepper
• taste
• Salt
• taste

Directions

1. Peel the onion and garlic and cut into small cubes. Slice the ginger thinly. Peel the carrots and mangoes and chop coarsely.
2. Heat olive oil in a saucepan, fry onions and garlic for 1-2 minutes.
3. Add the ginger, carrots and half the mango to the saucepan, stir and cook for another 5 minutes.
4. Pour the broth into a saucepan, bring it to a boil, reduce heat and cook the soup for 20 minutes.
5. When the carrots are soft, add the coconut milk and the remaining mango to the saucepan, and beat the soup with a blender until smooth.
6. Add spices and salt to your soup to taste, bring to a boil and remove from heat.