Care To Cook

Some how frozen margaritas lose their appeal in the dead of winter.  I had a few remaining packets of frozen mango puree from Trader Joe's lingering in the freezer, taking up valuable space, so I had to come up with an alternative use for it.  Going by color, I put the ingredients together.  The soup is super healthy and if you are looking for a subtle Thai tasting soup this is it.  I usually go by smell when combining ingredients unfamiliar to me or one another together, but this I had to taste to get a read on.  Roasting the carrots, brings out their sweetness. The light coconut milk just seemed to match, and the spice and heat selections balance the sweet elements.  The mango puree does not contain added sweeteners, so watch the sugar content if you use something different.  The little extra kick of the dried chile mango slices (Trader Joe's) and the cilantro pesto, make the carrot and mango flavors pop and make it look pretty.

Carrot Mango Soup
makes 10 cups

2 lbs of carrots (preferably organic), roughly chopped (2 cups)
16 oz pure mango puree (Trader Joes in frozen section)
1 T olive oil
1 medium sweet onion, chopped
3 T fresh ginger, Finely diced
1 T fresh turmeric root, finely diced
1 t garam masala spice
1 t chili powder
1 t ground red pepper powder or chipotle seasoning
 1/2t cayenne pepper
1/2t Asian chili sauce
3T lite soy sauce

1 15oz can light coconut milk
1 cup organic broth (chicken or vegetable)
2 ½ cups organic carrot juice
salt to taste

Dried chili mango slices, julienned for garnish (optional)
Cilantro pesto for garnish (optional)
Sriracha sauce could be a good garnish too if you like some heat

1. Roast carrots in the oven for 30 minutes at 350.
2.  In a dutch oven or stock pot, saute onions in olive oil, 5 minutes.  Add the carrots, ginger, turmeric, and spices.  Stir to incorporate, simmer for about 5 minutes, or until fragrant.
3.  Add the mango puree, chili and soy sauces, carrot juice, and chicken broth.  Simmer on medium heat for about 15-20 minutes.  Remove from heat and puree soup with hand blender or in blender.
4.  Return to low heat and gradually add the coconut milk.  Heat through and serve.
Garnish individual bowls with dried chili mango slices and a swirl of cilantro pesto.