Carrot-Mango Soup
  • 6 to 7 large carrots, about 2 lbs - organic have the best flavour
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon curry powder
  • 4 cups broth (vegetable or chicken)
  • ½ cup orange juice
  • ½ teaspoon salt
  • 2 large, very ripe mangoes
  • snipped chives or chopped parsley
  1. Peel and coarsely chop carrots. In a large saucepan, heat oil over medium heat. Add onion and curry. Cook , stirring frequently, until onion has softened and mixture is fragrant, about 5 minutes. 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 mnutes.
  2. Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Puree in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and puree in batches using a little broth in saucepan. Stir in mango puree. 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. Makes 8 cups.
Recipe by Go Dairy Free at