Mango-Chilli Soup to Chase Away the Winter

Mango Chilli Soup Mango Chilli Soup

We all know the joyful anticipation of spring. After a long winter, the bloom of spring colours, longer days, sunshine and birdsongs is a reawakening every year! In my German hometown, the last winter days are chased away with vibrant carnival celebrations, costumes and events all over the city. For everyone else wishing (and waiting) for the speedy arrival of spring, I created this Mango-Chilli Soup as a pre-taste of summer joy. Exotic fruitfulness, coconut milk and the subtle spice of wasabi cream blend into a perfect harmony – that will chase away any dull day!


Ingredients (for 4 persons)

For the Soup

  • 1 onion
  • 2 tsp. coconut oil
  • 1 mango
  • 2 carrots
  • 2 potatoes
  • Piece of fresh ginger
  • 100 ml coconut milk
  • 700 ml vegetable broth
  • Chili powder (1/2-1tsp.)
  • Salt & pepper
  • to garnish: Flat leaf parsley or coriander

Wasabi Cream

  • 200 g sour cream
  • 1 tsp. wasabi paste
  • Pinch of salt

“Let`s chase away the winter!”

Mango Chilli SoupInstructions

  1. Chop the onion, carrot and ginger. Peel and cut the mango & potatoes.
  2. Start by frying the onions in some coconut oil in a medium size pot. Add the carrots, potatoes and ginger. Pour in the vegetable broth and let it cook for about 20 minutes.
  3. Add the mango and season with salt, pepper & chilli powder.
  4. Blend the soup with a mixer until creamy and stir in the coconut milk. Taste the soup, if necessary add more seasoning.
  5. For the wasabi cream, stir together the sour cream, wasabi and salt.
  6. Garnish the soup with fresh coriander or flat leaf parsley and a dab of wasabi cream.