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  • Mango carrot soup

Recept time 30 min.
Recept time 4
Recept time Frying pan
Recept time Saucepan

This mango soup is a good starter for Christmas dinner. The soup has a festive appearance because of its beautiful orange colour. You can also serve the soup in small glasses as an amuse bouche.


  • 2 EAT ME mangos
  • 20 g EAT ME ginger
  • 3 large carrots
  • 1 onion
  • 2 tbsp. olive oil
  • 1 L milk
  • 1 tbsp. yellow curry paste
  • 200 g chickpeas
  • salt & pepper

Let's get to work

  1. Peel the large carrots and cut into pieces.
  2. Cut the mango along both sides of the stone or use a mango cutter. Then cut a number of strips into the flesh, without cutting through the skin and spoon out the flesh.
  3. Peel the ginger and onion and finely chop together.
  4. Heat olive oil in a pan and fry the onion and ginger. Then add the carrots and fry briefly.
  5. Add the milk together with the curry paste and stir well.
  6. Then add the mango cubes.
  7. Gently boil the soup for 15 minutes.
  8. Puree the soup with a stick mixer until smooth. Season to taste with salt and pepper.
  9. Drain the chickpeas and then pat them extra dry with a tea towel.
  10. Heat olive oil in a frying pan. When the oil is hot, add the chickpeas.
  11. Bake the chickpeas until golden brown.
  12. Pour the soup in bowls and put the chickpeas in the soup.

More recipes with mango

Gambaspies met koriander-mangosalsa
Gamba skewers with coriander-mango salsa
Zoete aardappel salade met mango
Sweet potato salad with mango
Tropische smoothiebowl
Tropical smoothie bowl
Mango-habanero saus
Mango-habanero sauce
Blini’s met kiwi en mango
Blinis with kiwi and mango

Read more about the used products

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