This bright and cheerful soup was very tasty. It is only mildly curried and has a light sweetness from the mango. It was very nice on a cold winter’s night.

Mango and Carrot Soup

Serving Size: 4


  • 1 medium onion, chopped
  • 1 ripe mango peeled and chopped
  • 1 lb. carrots (about 3-4 medium), peeled and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon mild curry powder
  • 3 cups water
  • 1 vegetable bouillon cube
  • 6-8 tablespoons coconut milk (non-sweetened)
  • lemon juice
  • parsley or coriander as garnish, chopped


  1. Peel and chop the onion.
  2. Peel and chop the carrots.
  3. Heat the oil in a large soup pot.
  4. Add the onions and saute until soft and glassy.
  5. Add the carrots and saute the carrots for a few minutes, but don’t let the onion brown.
  6. Add the water, the bouillon cube, the curry and bring the soup to a boil.
  7. Cook the soup until the carrots have softened.
  8. Cut and peel the mango.
  9. Put 3/4 of the mango in the soup to cook, holding out a about 1/4 to use as chunks and garnish.
  10. When the carrots are soft, puree the soup. I used an immersion blender.
  11. Add the coconut milk and a splash of lemon juice.
  12. Puree once more to mix well.
  13. Season to taste with salt and pepper and possibly additional curry as desired.
  14. Serve the soup garnished with a few pieces of chopped mango and either chopped coriander or parsley.


Adapted from