This naturally dairy-free carrot mango soup recipe was shared with us by Melody Wren, back when she wrote for The Cook’s Kitchen. It’s a surprising blend of sweet and savory flavors that impresses in taste, nutrition, and its beautiful hue. We’ve updated her recipe with some additional notes and tips!
Carrot Mango Soup to Enjoy Hot or Cold
Soup isn’t something you normally associate with summer, but served cold or at room temperature, it can be a simple summer meal with a fresh baguette. Recently, I had 8 guests for dinner after working all day (what was I thinking?), and served appetizer portions of this carrot mango soup in tiny Chinese tea cups. The look was stunning and the guests were definitely impressed.
With bounties of delicious mangoes in every grocery store at bargain basement prices, I knew I wanted to incorporate them into the summer soup for my guests. A combination of beta-carotene-rich mangoes and carrots, energized with vitamin-packed orange juice, makes this is an interesting and healthy soup – hot or cold.
Choose the Best Mangos
Be sure to pick low fiber mangos for this carrot mango soup. They have creamier flesh. Honey / Ataulfo are ideal, but Keitt and Kent mangoes are good back ups. Avoid Tommy Atkins, Haden, and Francis mangoes if possible, as they tend to be more dense in fine fibers. Mangos with too many fibers don’t puree quite as nicely, and the fibers can be a little off-putting when eaten.
Special Diet Notes: Carrot Mango Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, paleo, and optionally vegetarian.
- 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
- 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
- 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.
- 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.
- Heat over medium-low heat, stirring often, for about 5 minutes.
- Serve hot or refrigerate and serve cold with a scattering of snipped chives, parsley, or a sprinkle f paprika.
- Store the soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer keeping.
More All-Season Dairy-Free Soup Recipes
Roasted Red Pepper and Tomato Cream Soup
Creamy Summer Corn Soup
Fresh Tomato Soup Enriched with Olive Oil
1 Comment
What a unique combination! Sounds like a great way to repurpose mangoes when they get a bit overripe, too.