Chilled carrot and mango soup

Missy Wombat's Note:

Henrie Geyser's recipe adapted from the iAfrica site. Cook time includes cooking the carrots

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 300 g carrots , cooked and thinly sliced
• 1 tablespoon fresh ginger , grated
• 450 g fresh mango
• 300 ml water
• 60 ml fresh orange juice
• 1 teaspoon lemon juice
• salt
• black pepper

Directions:

1. Place all the ingredients except for the black pepper in a blender and process until smooth.
2. Garnish with black pepper and serve well chilled.

Reviews

[Ben and Shoshana]

This was a really nice alternative to gazpacho for a summer's day. Plenty of salt and pepper (more than you'd think) really improves this recipe.

[Chef Joey Z.]

This was very refreshing. I used a pineapple orange juice mixture and it gave the soup a really great taste. Thanks for a wonderful and different recipe.

[Anne La Quebecoise]

Cold soup are just so great during the summer and this a very good one, especially for the carrot AND mango AND ginger fan I am! BF didn't like it as much, though ; he thought it tasted too much like carrot juice, which he doesn't care for. I have to say that I had to add extra water (200 ml in addition to the 300 ml of the recipe) to thinner the soup a bit, as it was really too thick for a soup! Maybe it had to do with the mangoes I used, I dont't know...