On any given afternoon, I’ll do anything to avoid going to the supermarket. To avoid rush hour traffic, I’ll create a quick meal with whatever I find in my refrigerator. In one such instance, all I had were a few carrots, a mango and a piece of fresh ginger. These ingredients were enough to surprise my family with a sweet, tangy soup. But when I finally got to the dinner table, the soup had already cooled down. What a great mishap! I realized that the tropical flavors make this soup exquisite whether it’s served hot or lukewarm. Serve my carrot mango soup – a perfect light meal or first course for a summer lunch or dinner!

Active prep time: 20 to 25 minutes
Inactive prep time: 30 to 35 minutes
Serves: 4 to 6

6 large carrots, peeled and cut into 1-inch pieces (to measure 4 cups)
1 cup diced mango (peel first)
1 teaspoon freshly grated ginger
1 clove garlic, peeled
1 tablespoon finely chopped brown onion
3 to 3½ cups cold water
1 teaspoon salt
Freshly ground black pepper, to taste

1. In a 6-quart saucepot, combine carrots, mango, ginger, garlic, onion, 3 cups of the water and salt.

2. Bring to a boil and cook on high heat, uncovered, 6 to 7 minutes, or until carrot is tender when pierced with a fork.

3. Transfer pot to a cold burner and set aside, uncovered, to cool, 30 to 35 minutes.

4. Purée the cooled soup in blender, in batches, transferring each puréed batch to a large glass or porcelain bowl.

5. Return puréed soup to saucepot and bring to a boil.

6. Stir and add a little more water, until you reach the desired consistency.

7. Add black pepper and taste. Adjust seasonings, if necessary.

Serve hot, garnished with sour cream and a sprig of parsley.

Text & Photograph ©2011 Nancy DeLucia Real