Carrot & Mango Soup

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Carrot & Mango Soup

 

Ingredients:

 

+ 6 to 7 large carrots, about 2 lbs

+ 1 tbsp olive oil

+ 1 large onion, chopped

+ 1-1/4 tsp curry powder

+ 1/2 cup orange juice

+ 4 cups vegetable stock or commercially available

broth

+ 1/2 tsp salt (optional)

+ 2 large very ripe mangoes

+ sprinkling of snipped chives or chopped parsley

 

Directions:

 

1. Peel and coarsely chop carrots.

 

2. In a large saucepan, heat oil over medium heat. Add

onion and curry. Cook, stirring frequently, until

onion has softened and mixture is very fragrant, about

5 minutes.

 

3. Add carrots, broth, juice and salt. Cover and bring

to a boil. Reduce heat and simmer, stirring

occasionally, until carrots are very tender, about 30

minutes.

 

4. Meanwhile, peel and slice mangoes away from stones.

Coarsely chop. Purée in a food processor until as

smooth as possible. Turn into a small bowl. When

carrots are tender, remove from broth and purée in

batches using a little of broth. Return purée to

remaining broth in saucepan.

 

5. Stir in mango purée. Heat over medium-low heat,

uncovered and stirring often, until hot, about 5

minutes. Serve hot or refrigerate and serve cold with

a scattering of snipped chives. Soup will keep well,

covered and refrigerated, for up to 3 days or freeze.

 

Nutrients per cup: 4.2 g protein, 1.1 mg iron, 2.8 g

fat, 47.0 mg calcium, 24.7 g carbohydrates, 4.2 g

fiber, 596.0 mg sodium, 134.0 calories.

 

Serves: 8 cups

 

 

 

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