1. Prep the veggies & mango:
Peel and chop the carrots. Peel and finely dice the onions. Peel the mango, remove the stone and cut into small pieces.
2. Gently sauté:
Add onions, carrots and mango to a large pot with a little oil or water. Sauté gently over medium heat. Season with salt and chili to taste.
3. Add liquids & simmer:
Pour in vegetable broth, coconut milk and orange juice. Bring to a boil, then reduce heat and simmer covered for about 25 minutes until the carrots are soft.
4. Blend until creamy:
Blend the soup until smooth and creamy.
5. Season & serve:
Season with soy sauce, salt and a pinch of sugar. Serve hot and enjoy.
Nutrition Information (approx. per serving)
- Calories: 320 kcal
- Fat: 18 g
- Carbohydrates: 34 g
- Protein: 6 g
- Fiber: 7 g
