Carrot-mango soup


  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 cups (2 L)
*PLUS Cooking time: 40 minutes


  • 6 to 7 large carrots, about 1 kg

  • 1 tbsp olive oil

  • 1 large onion, chopped

  • 1 1/4 tsp curry powder

  • 4 cups chicken broth

  • 1/2 cup orange juice

  • 1/2 tsp salt

  • 2 large very ripe mangoes

  • sprinkling finely chopped chives, or chopped parsley


  • Peel and coarsely chop carrots.

  • In a large saucepan, heat oil over medium heat. Add onion and curry. Cook, stirring frequently, until onion has softened and mixture is very fragrant, about 5 minutes.

  • Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 minutes.

  • Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Purée in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and purée in batches using a little of broth. Return purée to remaining broth in saucepan.

  • Stir in mango purée. Heat over medium-low heat, uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated, for up to 3 days or freeze.

Nutrition (per serving)

Calories 134, Protein 4.2g, Carbohydrates 24.7g, Fat 2.8g, Fibre 4.2g, Sodium 596mg.

A melange of beta-carotene-rich mangoes and carrots, livened up with vitamin-packed orange juice, creates an exceptionally intriguing (and healthy) soup--hot or cold. Serve chilled as a stunning opener for a patio party.