Carrot Soup with Mango
For a light dinner or lunch, this 100% vegan and alkaline carrot soup with exotic mango fits great as it will give you energy with easy digestion and make your skin glow at the same time!
Equipment
- 1 Cutting board and knife
- 1 vegetable peeler
- 1 Cooking pot and spoon
- 1 blender
Ingredients
- ½ onion snow-white
- 125 g mango
- 400 g carrots
- 1 Medjool date
- 1 tbsp coconut oil native
- 750 ml water
- 100 ml coconut milk creamy
- 1 tbsp soup seasoning see basic recipe
- ½ tsp ayurvedic spice blend see basic recipe
- ¼ tsp real caraway ground
- ½ tsp salt
Topping:
- 2 tbsp parsley fresh
- 2 tbsp almonds flaked
Instructions
- Peel the ½ onion and chop finely. Peel, core and chop the 125 g mango. Wash, peel and finely dice the 400 g carrots. Cut the 1 Medjool date into small pieces.
- Heat the 1 tbsp coconut oil in a saucepan, then add the onion and sauté until translucent.
- Then add 750 ml water, 100 ml coconut milk, 1 tbsp soup seasoning, ½ tsp ayurvedic spice blend, ¼ tsp real caraway and ½ tsp salt and bring to a boil. Reduce heat and let simmer for 20 minutes.
- Meanwhile, pick and finely chop the 2 tbsp parsley.
- Puree the soup in a blender and serve in bowls. Garnish with parsley and 2 tbsp almonds and serve.
Nutrition
Calories: 383kcalCarbohydrates: 45gProtein: 7gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 0.3mgSodium: 1399mgPotassium: 1092mgFiber: 10gSugar: 28gVitamin A: 34450IUVitamin B1: 0.2mgVitamin B2: 0.3mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 0.5mgVitamin B12: 0.03µgVitamin C: 42mgVitamin E: 5mgVitamin K: 96µgCalcium: 145mgCopper: 0.5mgFolate: 91µgIron: 3mgManganese: 1mgMagnesium: 97mgPhosphorus: 202mgSelenium: 2µgZinc: 1mgCholine: 38mgNet Carbohydrates: 35g