SPRINGsational Mango and Roasted Red Pepper Soup with Herbed Crab and Toasted Coconut
Prep time
Cook time
Total time
Serves: 4
  • 2 cups fresh mango, chopped
  • ½ cup onion, chopped
  • 1 teaspoon garlic, minced
  • ½ cup vegetable broth
  • 2 cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • ⅔ cup roasted red pepper, finely chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (6-oz.) can fancy lump crabmeat, drained well*
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons sweetened flaked coconut, toasted
  1. Place mango, onion, and garlic into large food processor. Add vegetable broth; puree until smooth.
  2. Place mixture into medium-large saucepan with coconut milk beverage, chopped red pepper, salt and black pepper; stir to combine. Heat mixture over medium-low heat until very warm, stirring regularly, about 8-10 minutes.
  3. While soup is heating, combine crabmeat and cilantro in a medium bowl; set aside.
  4. To serve: Divide and ladle soup into 4 shallow serving bowls. To middle of soup in each bowl, decoratively mound an equal amount of the crab mixture. Garnish top of crab in each bowl with ½ tablespoon of the toasted coconut. Serve immediately.
*Crabmeat may be omitted to accommodate vegetarian/vegan dietary needs, simply garnish top of soup with cilantro and toasted coconut.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/springsational-mango-roasted-red-pepper-soup-herbed-crab-toasted-coconut