Mango and spice just go together so nice! I have discovered this chilli spice called “Piment d`Espelette”, which comes from a small French Basque village. I looove the fruity spiciness of the seasoning that gives the perfect kick to this exotic mango-curry soup (or any other meal). I hope you love this soup as much as I do!
Ingredients ( for 4 persons)
- 900 ml vegetable broth
- 500 g carrots
- 2 large potatoes
- 1 onion
- 1 fresh mango
- 1 tbsp. ground coriander
- 1 tbsp. curry powder
- Some salt
- Some olive oil for frying
- Chopped coriander
- Chopped spring onions
- Piment d`Espelette
INTERESTING FOOD FACTS
iment d`Espelette is an aromatic, fruity chilli spice, named after the picturesque Basque village “Espelette” in France. Only the spices coming from this area are allowed to carry this name.
- Start by chopping the potatoes, onion and carrots; save 1 carrot for decoration and cut it with a vegetable peeler into thin strips.
- Heat the olive oil and sauté the onion, add the carrots, potatoes and 500 ml vegetable broth. Let it cook for about 20 minutes (until the vegetables are soft). Use the rest of the vegetable broth to quickly cook the carrot strips for decoration and put aside.
- Chop the mango into pieces and add it to the vegetables. Blend the soup with a mixer to a smooth consistency.
- Pour in the rest of the vegetable broth, in which you cooked the carrot strips. Season with ground coriander, curry powder and some salt.
- Decorate the soup with sauted carrot strips, fresh coriander, spring onions and some bread croutons. Lastly, sprinkle some Piment d`espelette for a spicy twist.
TIP: You can quickly make homemade bread croutons by cubing a slice of bread and frying it in a pan with some olive oil.