Carrot Mango Soup

Thanks to Alisa Fleming posted at  http://www.godairyfree.org/recipes/soup/carrot-mango-soup-vegan-gluten-free-nut-free-soy-free

• 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 [Trial vegetable broth for a possible vegan option]
• 1/2 cup orange juice
• 1/2 tsp salt
• 2 large, very ripe mangoes (or 2 cups frozen mango)
• 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. Makes 8 cups.