Orange soup

Orange on top with this delicious orange soup! This soup consists of carrot, ginger and mango. Enjoy!

Carrot, ginger, and mango form a flavorful and nutritious combination that is not only culinary delightful but also offers numerous health benefits.

Carrots, rich in beta-carotene, contribute to healthy skin and eyes. They also contain fiber that supports digestion and promotes a feeling of satiety. Ginger is known for its anti-inflammatory properties and can promote digestion, reduce nausea, and strengthen the immune system. Mangoes, packed with vitamin C, vitamin A, and fiber, support a healthy immune system and contribute to vibrant skin.

The combination of these three ingredients is excellent for various culinary creations. A popular choice is a smoothie where carrot, ginger, and mango are blended into a refreshing drink full of vitamins and minerals. A salad with grated carrots, mango chunks, and a ginger dressing offers a colorful and nutritious option.

Another application of this combination is a warming soup. Ginger adds a spicy touch to a carrot-mango soup, making it an ideal choice for cold days.

These ingredients can also come together in an exotic salsa, where the sweetness of mango is balanced by the spiciness of ginger, while the carrot adds a crunchy texture. Adding this mix to grilled fish or chicken provides a healthy and flavorful meal.

In both savory and sweet dishes, the combination of carrot, ginger, and mango not only offers a taste explosion but also a diverse range of nutrients contributing to a balanced and healthy lifestyle.

What you need

1 large onion, peeled and diced
4 garlic cloves, peeled and bruised
3 inches of ginger, peeled
1 tablespoon of deodorized coconut oil
1 cup of red lentils
4 carrots, scraped and cut into slices
1/2 mango (or 1 large apple), peeled and chopped
1 chili pepper, halved, seed strips removed
1 vegetable stock cube (bio)
few sprigs of coriander, sea salt and freshly ground black pepper
150 milliliters of coconut milk

Orange soup in a white bowl with garnish and black pepper.

How to make it

Heat the coconut oil in a pan. Fry the onion and garlic with the ginger. Add the carrot slices, the mango pieces, the cup of red lentils, and the stock cube. Add 800 milliliters of water and bring everything to the boil. Let it simmer for 10 minutes, add the pepper and let it simmer for another 5 minutes. Add the coconut milk and season with sea salt and pepper. Remove the pan from the heat, fish the ginger and pepper out of the soup and puree with a hand blender. Serve with the fresh coriander leaves on top.

All recipes from bbb health boutique are tasty, healthy and plant-based. Here you will find an overview of all our delicious recipes.

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