Carrot Mango Soup Recipe (Dairy Free and Gluten Free)


This naturally dairy-free carrot mango soup recipe was shared with us by Melody Wren when she wrote for Prepare dinner’s Kitchen. It’s an astonishing mixture of candy and salty flavors that impress in style, vitamin and its lovely color. We have up to date her recipe with some further notes and suggestions!

Carrot Mango Soup to Get pleasure from Scorching or Chilly

Soup isn’t one thing you normally affiliate with summer time, however served chilly or at room temperature, it may be a easy summer time meal with a contemporary baguette. Lately, I had 8 company for dinner after working all day (what was I pondering?), and served appetizer parts of this Carrot Mango Soup in small Chinese language tea cups. The look was gorgeous and the company have been positively impressed.

With scrumptious mangoes at low-cost basement costs in each grocery retailer, I knew I wished so as to add them to summer time soups for my company. The mixture of vitamin-rich orange juice with beta-carotene-rich mango and carrot makes this an fascinating and wholesome soup – sizzling or chilly.

Decide the Finest Mango

Remember to select low-fiber mangoes for this Carrot Mango Soup. They’ve creamy flesh. Honey/Atalfo are superb, however Kate and Kent Mango are good backups. Keep away from Tommy Atkins, Hayden and Francis mangoes if attainable, as they’re extra dense in positive fibers. Mangoes with an excessive amount of fiber don’t puree effectively, and the fiber might be barely spoiled when eaten.

Dairy Free Carrot Mango Soup Recipe - Naturally Plant Based and Allergy Friendly

Particular Eating regimen Word: Carrot Mango Soup

Elements-wise, this recipe is dairy-free/non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegetarian, plant-based, Paleo, and optionally vegan.

Dairy Free Carrot Mango Soup

Writer:

Recipe Sort: inventory

Meal: American

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 tsp curry powder
  • 6 to 7 massive carrots (about 2 kilos; natural tastes greatest), peeled and chopped
  • 4 cups broth (vegetable or rooster)
  • cup orange juice
  • tsp salt
  • 2 massive ripe mangoes, peeled and pulped pureed
  • paprika, for garnish (elective)
  • chopped chives or chopped parsley, for garnish
  1. Warmth oil in a big skillet over medium warmth. Add onions and curry, and saute till onions are tender and aromatic, about 5 minutes
  2. Add carrots, broth, juice and salt. Cowl and let the combination come to a boil. Cut back warmth and simmer, stirring often, till carrots are very tender, about half-hour.
  3. Puree the carrots in your meals processor or blender together with among the broth. Return the pureed carrots to their saucepan, and stir within the mango.
  4. Warmth over medium-low warmth, stirring continuously, for about 5 minutes.
  5. Serve sizzling or chill and prime with chopped chives, parsley, or sprinkled paprika.
  6. Retailer the soup in an hermetic container within the fridge for as much as 3 days, or freeze for longer.

serving dimension: 1 cup Energy: 144 thick: 2.8g Saturated fats: .5g Carbohydrates: 27.2 grams Sugar: 19.3g Sodium: 609 mg Fiber: 4.5g Protein: 4.3g

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