Prep 5 mins
Cook 20 mins
Henrie Geyser's recipe adapted from the iAfrica site. Cook time includes cooking the carrots
Make and share this Chilled carrot and mango soup recipe from Food.com.
- 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
- black pepper
- Place all the ingredients except for the black pepper in a blender and process until smooth.
- Garnish with black pepper and serve well chilled.
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.
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.
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...