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Mango Carrot Soup

Mango Carrot Soup

15 min
For 4 servings
  • 600 gcarrots
  • 2 tbspoil
  • 80 gwhite onions
  • 80 gred onions
  • 1 tspherbal salt
  • 200 mlwater
  • 400 mlcoconut milk
  • 300 mlcarrot juice
  • 400 mlmango fruit sauce
  • 16 gvanilla sugar
  • 10 glemon zest
  • 2 tspgrated ginger
  • 1 tspcayenne pepper
  • 2 tbspmalt vinegar
  • 1 tspsalt

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multi-purpose blade
chopping blade
Peel the onions. Chop them together with the carrots using the bamix® SliceSy® and the chopping blade. Heat the oil in a pot and sauté the carrots and onions. Add 100 ml water and the 150 ml carrot juice, season with herb salt, bring to the boil and simmer over low to medium heat for 5 minutes.
Add the coconut milk and the mango fruit sauce, bring to the boil again and simmer for another 5 minutes. Finely purée the soup with the bamix® multi-purpose blade.
Mix the vanilla sugar, grated lemon zest, ground ginger and cayenne pepper. Stir 1 tsp of this spice mixture and the malt vinegar into the soup. Season to taste with salt and a little more of the spice mixture.
Serve the soup in deep plates or bowls. Pour the remaining spice mixture into a screw-top jar and use for other purposes, e.g. for pumpkin soup.

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