Quick and Nourishing Mango Carrot Soup recipe

Warm, creamy, and full of nutrients, this Mango Carrot Soup is the perfect bowl of comfort on a chilly day. Packed with fresh carrots, sweet mango, ginger, and coconut milk, it’s both vegan and nourishing — a cozy meal that’s as healthy as it is delicious.

Ingredients

• 2 large carrots, peeled and chopped
• 2 ripe mangos, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, sliced
• 2 tbsp olive oil or coconut oil
• 4 cups vegetable broth
• 1 can coconut milk
• 1 tsp turmeric
• Salt and pepper, to taste
• Coconut milk (for garnish, optional)

Instruction

1. Sauté the Aromatics
   Heat olive oil or coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes until soft and fragrant.
2. Add Veggies & Mango
   Stir in the carrots and cubed mango. Mix well.
3. Simmer the Soup
   Pour in vegetable broth, then add turmeric, salt, and pepper. Bring to a boil, then lower the heat and let simmer for 20 minutes, or until the carrots are tender.
4. Make It Creamy
   Stir in the coconut milk, then remove the pot from heat.
5. Blend Until Smooth
   Use an immersion blender (or regular blender in batches) to puree the soup until silky and smooth.
6. Serve & Enjoy
   Taste and adjust seasoning if needed. Serve warm with a swirl of coconut milk on top for a pretty finish.