This mango soup is a wonderful way to open a festive dinner. The vibrant orange brightens up the table! You can also serve the soup in small glasses as an amuse.
Peel the carrots and slice thinly. Peel and finely slice the ginger. Finely chop the onion.
Heat 1 tbsp of olive oil in a pan. Fry the ginger and onion on a medium heat for 3 minutes. Add the carrots and curry paste and fry for 3 minutes.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Drain the chickpeas, rinse them and pat them dry. Heat the rest of the olive oil in frying pan. Fry the chickpeas on a medium heat for approx. 4 minutes until golden brown and slightly crunchy.
Divide the soup over 4 bowls. Garnish with the chickpeas and shiso purple cress.
