A spicy carrot soup that has a sweetness from the mango. It's a more sophisticated version of a carrot and ginger soup. This soup is a perfect taste of travel, with the ginger, chilli, coconut milk and the mango allowing the taste buds to be in Asia while our body is potentially in lockdown!
Soups should be easy to make and a comfort to eat. This soup is a bit more indulgent as it requires a glass of wine! We like to serve it as a starter at MoaAlm Mountain Retreat as part of our three course plant based meals on our Austrian yoga and activity holidays.
2 tbsp Vegan butter
1 Diced Onion
2 cloves of Garlic
3 cm Ginger
1 Red Chilli
1 Litre Vegetable broth
150ml White wine
1/2 tsp Cinnamon
1/2 tsp Black pepper
1/2 tbsp Sugar
1 tsp Salt
1 can Coconut milk
Peel and chop the carrot and mango, set half the mango aside. Heat the butter in a saucepan and add the onions until translucent. Next add the carrots, half of the mango, ginger, garlic and chilli for another couple of minutes on medium heat. Add the remaining spices, stirring constantly for one minute before you add the vegetable broth and white wine. Turn to a low heat, cover the saucepan and simmer for another 20 minutes.
When the carrots are soft, add the remaining mango, coconut milk and lemon juice and maybe a pinch of extra chilli, blend until creamy.
For more vegan soup recipes on our website check out our Turkish Lentil Soup or our Beetroot and Lentil Soup
For detailed information on the food that we love to share with our guests at WearActive, check out our food page on our website.