Chilled Carrot and Mango Soup
Delight your taste buds with the vibrant and refreshing Chilled Carrot and Mango Soup, a fusion of sweet, tangy, and zesty flavors that’s perfect for warm-weather dining. This creamy, golden soup combines simmered carrots and juicy ripe mango with bright citrus notes from fresh orange and lime juice, complemented by a hint of ginger for a subtle kick. Blended with plain yogurt for a velvety texture and drizzled with olive oil, it’s as luxurious as it is healthful. Ready in just 35 minutes and served cold, this summer-inspired soup is an ideal appetizer for garden parties or light lunches. Garnished with a sprinkle of fresh cilantro, it’s not only a feast for the palate but also a visual treat. Perfect for those seeking a tropical twist on traditional chilled soups!
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Recipe Information
Ingredients
- 4 medium carrots
- 1 large ripe mango
- 1 cup orange juice
- 2 cups vegetable stock
- 1 teaspoon fresh ginger
- 0.5 cup plain yogurt
- 1 tablespoon honey
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves
- 1 teaspoon olive oil
Instructions
Peel and chop the carrots into small, even-sized pieces to ensure even cooking.
In a medium-sized pot, add 2 cups of vegetable stock and the chopped carrots. Bring to a boil over medium heat, then reduce the heat and let it simmer for 15-20 minutes or until the carrots are soft.
While the carrots are cooking, peel and pit the mango, then chop the flesh into small chunks. Set aside.
Once the carrots are cooked, transfer them along with the cooking liquid to a blender. Add the chopped mango, orange juice, freshly grated ginger, plain yogurt, honey, lime juice, salt, and black pepper.
Blend the mixture until smooth and creamy. Depending on your preferred consistency, you can add a bit more vegetable stock or water if it’s too thick.
Taste the soup and adjust seasoning if needed. Let the soup cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
Before serving, stir the soup well and spoon it into bowls. Drizzle each serving with a small amount of olive oil and garnish with fresh cilantro leaves.
Serve chilled and enjoy this refreshing soup!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 107.7 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 454 mg | 35% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 3061 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
