Mango Curry Soup

It may seem odd to see a soup with mango as the main ingredient, but trust me this soup is delicious-hot or cold! The recipe came from a former neighbour (she has since moved to Switzerland) and at her going away party she insisted we only bring foods from a recipe book she had created.

I chose to make this soup and serve it chilled. I was thinking smoothie, so it had to be good cold? Plus, it was much easier to transport as a cold offering! The flavours were amazing and it got rave reviews, including the guest of honour who initially wasn’t impressed that I had messed with her recipe. Here it is:

Ingredients

2 Shallots peeled and finely chopped

2 garlic cloves, peeled and finely chopped or put through a garlic press

1 1 inch piece of fresh ginger, grated

2 ripe mangos, peeled and chopped into cubes

1 tablespoon unsalted butter

1 teaspoon curry powder

1/2 litre (500mls) coconut milk

1/4 litre (250mls) low sodium store bought or homemade chicken broth

Cilantro for garnish (optional)

Method

Over medium heat melt the butter in a 3-4 quart saucepan. Add the chopped shallots and garlic. Saute until translucent and fragrant.

Add grated ginger and mango. Sprinkle with the curry powder. Stir until combined.

Pour in coconut milk and stock. Simmer for about 10 minutes for flavours to combine.

remove from the heat. Allow to cool and puree in a blender. Season to taste with salt and pepper.

Enjoy immediately or serve chilled.

Garnish with chopped fresh cilantro if using.

Enjoy!