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In the Kitchen: Mango Carrot Soup

This week, LCC student Cameron Yem takes the sweetness of mango and carrot to create this soup, perfect for a warm day.

Watch In the Kitchen Thursday at 6:30 a.m. #LiveOnKMTR NBC 16 TODAY

Soup may not be one of your food choices when the summer arrives. But how about a chilled soup? This week, LCC student Cameron Yem takes the sweetness of mango and carrot to create this soup, perfect for a warm day.

Mango Carrot Soup

2 cups mango, rough chopped

1 tablespoon toasted sesame oil

1 cup roasted yam, rough chopped

4 cups carrot juice

1 teaspoon fresh ginger, minced

2 teaspoons fresh lime juice

2 tablespoons each of green, red, and yellow bell pepper

1 tablespoon fresh chives, minced

Sea salt

Salt and pepper

1. Puree the mango with the sesame oil and a pinch of sea salt until smooth in a blender or food processor. Place in the refrigerator to chill.

2. Combine the yam, carrot juice, ginger, and lime juice, and puree until smooth in blender or food processor. Adjust the seasonings with salt and pepper. Place in refrigerator to chill for 30 minutes or more. Soup should be well chilled before serving.

3. Pour ¾ cup of carrot soup into each chilled bowl, then place 4 tablespoons mango puree in the center of each. Sprinkle with equal amounts of bell pepper and chives.

For carrot juice without a juice machine, wash 2 pounds of carrots. Process the carrots in a blender or food processor until finely chopped; add a little water if needed. Add 2 cups hot water and stir to combine. Let steep for 30 minutes. Strain the carrot juice; press the mash to extract as much juice as possible.

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