Chilled mango and carrot soup

Recipe from: 9/30/1998 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 300
    g
    carrots, sliced and cooked until tender
  • 15
    ml
    grated fresh ginger
  • 425
    g
    mangoes, drained
  • 300
    ml
    water (use more if needed)
  • 75
    ml
    orange juice
  • 15
    ml
    lemon juice
  • 2
    ml
    salt
  • milled black pepper to garnish
  • grated carrot to garnish
  • BREAD STICKS
  • 1
    short French loaf
 

Method

 
Place all ingredients except the pepper and carrot garnish in a blender and process until smooth. Cover and chill. Garnish with milled black pepper and grated carrot. Serve with homemade bread sticks. BREAD STICKS: Halve loaf (30-35 cm) lengthways, then halve each piece lengthways. Cut each piece into 4 pieces, to make 16 bread sticks. Place on a baking sheet and toast under the grill until golden brown.
 

Read more on: soup  |  fruit
 

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