Dairy-Free Carrot Mango Soup
 
 
If you have time, make this soup ahead, to allow time for the flavors to blend. It can be served hot or cold.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon curry powder
  • 6 to 7 large carrots (about 2 pounds; organic have the best flavor), peeled and chopped
  • 4 cups broth (vegetable or chicken)
  • ½ cup orange juice
  • ½ teaspoon salt
  • 2 large very ripe mangoes, peeled and flesh pureed
  • Paprika, for garnish (optional)
  • Snipped chives or chopped parsley, for garnish
Instructions
  1. Heat the oil in a large saucepan over medium heat. Add the onion and curry, and saute untl the onion is soft and fragrant, about 5 minutes
  2. Add the carrots, broth, juice, and salt. Cover and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the carrots are very tender, about 30 minutes.
  3. Puree the carrots with some of the broth in your food processor or blender. Return the pureed carrots to your saucepan, and stir in the mango.
  4. Heat over medium-low heat, stirring often, for about 5 minutes.
  5. Serve hot or refrigerate and serve cold with a scattering of snipped chives, parsley, or a sprinkle f paprika.
  6. Store the soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer keeping.
Nutrition Information
Serving size: 1 cup Calories: 144 Fat: 2.8g Saturated fat: .5g Carbohydrates: 27.2g Sugar: 19.3g Sodium: 609mg Fiber: 4.5g Protein: 4.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/carrot-mango-soup