Carrot and mango curry soup

Ingredients

Cooked carrot (Selbstgemacht) 500 Portion

Coconutmilch (Rewe) 400 Portion

Mango pieces (Bioladen) 275 Portion

Curry powder 20 Tablespoon

Preparation

1. 1

   Peel carrots, cut into cubes, cook for 10 minutes (al dente)

2. 2

   Drain the carrots.

3. 3

   Add coconut milk, mango pieces (without juice), and curry powder to the carrots and purée everything.

4. 4

   Bring everything to a boil and season to taste. Bon appétit!