Chilled carrot and mango soup

Total Time
25mins
Prep 5 mins
Cook 20 mins

Henrie Geyser's recipe adapted from the iAfrica site. Cook time includes cooking the carrots

Directions

  1. Place all the ingredients except for the black pepper in a blender and process until smooth.
  2. Garnish with black pepper and serve well chilled.
Most Helpful

This was a really nice alternative to gazpacho for a summer's day. Plenty of salt and pepper (more than you'd think) really improves this recipe.

Ben and Shoshana August 29, 2009

This was very refreshing. I used a pineapple orange juice mixture and it gave the soup a really great taste. Thanks for a wonderful and different recipe.

Chef Joey Z. July 28, 2007

Cold soup are just so great during the summer and this a very good one, especially for the carrot AND mango AND ginger fan I am! BF didn't like it as much, though ; he thought it tasted too much like carrot juice, which he doesn't care for. I have to say that I had to add extra water (200 ml in addition to the 300 ml of the recipe) to thinner the soup a bit, as it was really too thick for a soup! Maybe it had to do with the mangoes I used, I dont't know...

Anne La Quebecoise July 09, 2005