Carrot Mango Coconut Soup #SoupSwappers

carrot mango coconut soupI have to admit I am not a huge “fruit soup” fan when the soup is all fruit or worse yet…if it’s cold. I am a warm soup gal, with the only exception being Gazpacho. So I was worried that I would not be able to come up with a good “fruit soup” for this month’s theme for Saturday Soup Swappers- which if you aren’t familiar, a bunch of soup-loving bloggers share soup recipes based on a theme.

Enter this carrot soup. I figured that soups that combine vegetables and fruit, like Gazpacho or like potato or squash with apple, this carrot-mango combination would suit me. Adding in the heat of jalapenos and ginger, it is perfect. My husband was so not interested in this…he should know better! It was so good and he had seconds and thirds! It was surprisingly delicious for both of us!

*This post contains affiliate links, where if you click on them and make a purchase, I make a small percentage. I include them so that you can find what I am referencing and loving!*

This is such an interesting and fun soup to make to change up boring old-carrots! I loved the spices and flavors in a recipe that I found in a recipe book that I bought at a second-hand bookstore last month, and I was inspired to change it up a bit but not much! I used coconut milk and jalapeno, changing up from the original recipe. The heat and sweet is perfect for this soup! I hope you’ll try it- or you can always pin it for later!

carrot mango coconut soup

Carrot Mango Coconut Soup

Ingredients:

1 Tbsp. olive oil
1 pound carrots, peeled and diced (about 3 cups)
1 medium yellow onion, peeled and rough chopped
1/2 a fresh jalapeno, seeded and finely diced
1 tsp. peeled & grated fresh ginger
1 cartons (32 oz) of vegetable broth
1 can low-fat coconut milk
1 large mango, peeled and diced
4 green onions, chopped
juice of 1 lime, squeezed
salt & pepper for seasoning

Directions:

  • Heat the oil in a large pot to medium heat. Add the carrots, season with salt and pepper, cover and stir, cooking for 5 minutes.
  • Add the onion and cook until soft. Add the jalapeno and ginger. Stir.
  • Add the broth and bring to a simmer for 10-12 minutes, cooking until the carrots are soft.
  • Puree the mixture with an immersion blender (or carefully blend in a blender, and then add back to the pot).
  • Add the coconut milk, mango, and green onion and cook on low until heated through but not boiling. Add the lime juice. Garnish with a little green onion if desired, and serve.


carrot mango coconut soup


*This post contains affiliate links, where if you click on them and make a purchase, I make a small percentage. I include them so that you can find what I am referencing and loving!*

Linking up with Meatless Monday with Deborah & Sarah!

13 thoughts on “Carrot Mango Coconut Soup #SoupSwappers

  1. Colleen

    This may be my favorite this month, it just sounds like something that I would enjoy eating. Colorful and I’m sure extremely tasty!

  2. Sid

    What an intriguing recipe, and I had all the ingredients for it until I ate the Cantaloupe for breakfast. sigh. Time to go shopping…

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