Saturday, July 9, 2011

Thai Carrot Mango Soup

Reader's Recipes
Recipe by Ben and Siri

  • 750g carrots 
  • 40g ginger 
  • 1 normal can coconut milk 
  • 1 mango 
  • 1 red chilli 
  • 3 tablespoons oil 
  • salt 
  • 1 lime 
  • 1/2 bundle chives 
  • 1 bundle spring onions 
  • 3/4 liter vegetable broth 
Everything is 'to taste' because it depends on how hot the chilli is, etc etc
Chop the onion, ginger and carrot. Brown in oil. Add vegetable oil and let everything cook for 8-10 minutes. Take out half of the carrots and put the rest to puree. Add the carrots and the coconut milk. Cut up and add pieces of mango. Cut up and add spring onions and chilli. Season with limejuice and salt. Sprinkle with chives.

Ben and Siri

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