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CARROT MANGO SOUP

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

The sweet tangy flavors of mango, coconut, chill and ginger add an exotic Asian or sunny Caribbean savor to this interesting soup.
Pareve
Yield: 8 Servings


Ingredients
• 3 tablespoons vegetable oil
• 1 1/4 pounds carrots, peeled and chopped
• 2 medium onions, chopped
• 1 tablespoon peeled and grated fresh gingerroot
• 3 cups vegetable broth
• 1 15-ounce can cream of coconut
• 1 large mango, peeled and chopped
• 1 bunch green onions, thinly sliced
• 1 red chill pepper, finely chopped
• 1 tablespoon lime juice or more to taste
• Salt and pepper to taste
• 1 tablespoon snipped fresh chives for garnish


Directions
1.
Heat oil in soup pot and saute carrots 5 minutes. Stir in onions and ginger and continue to saute until onions are soft. Do not brown.

2. Add broth and simmer 8 to 10 minutes. Puree half the vegetables and return to broth.

3. Add cream of coconut, mango, onions and chili and heat. Add juice, salt and pepper. Garnish.

For a less sweet soup, add additional lime juice 1 teaspoon at a time to taste.
 

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