The Cook’s Kitchen

Soup isn’t something you normally associate with summer, but served cold or at room termperature, it can be a simple summer meal with a fresh baguette.  Recently, I had 8 guests for dinner after working all day (what was I thinking?), and served appetizer portions of soup in tiny Chinese tea cups.  The look was stunning and the guests were definitely impressed.  Most soups are easy to make ahead, which I did, making it a simple way to impress your guests.  With bounties of delicious mangoes in every grocery store at bargain basement prices, I knew I wanted to incorporate them into the summer soup for my guests.  A combination of beta-carotene-rich mangoes and carrots, energized with vitamin-packed orange juice, this is an interesting and healthy soup - hot or cold.

Carrot-Mango Soup

6 to 7 large carrots, about 2 lbs - organic have the best flavour
1 tbsp olive oil
1 onion, chopped
1 tsp curry powder
4 cups chicken broth
1/2 cup orange juice
1/2 tsp salt
2 large, very ripe mangoes
snipped chives or chopped parsley

Peel and coarsely chop carrots. In a large saucepan, heat oil over medium heat. Add onion and curry. Cook, stirring frequently, until onion has softened and mixture is fragrant, about 5 minutes.  Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 mnutes.

Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Puree in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and puree in batches using a little broth in saucepan. Stir in mango puree. Heat over medium low heat, uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated for up to 3 days or freeze.