Carrot And Mango Soup - cooking recipe

Ingredients

1 tbsp sunflower oil
1 None onion, diced
1 lb carrots, peeled and diced
1 tsp ginger, peeled and grated
1 None mango, stone removed and flesh diced
1 None red chili, deseeded and diced
1/4 cup sour cream

Preparation

Heat the oil in a saucepan, add the onion and saute for 3-4 mins until translucent. Mix in the carrots and ginger and saute for 2-3 mins. Deglaze the pan with 2 cups of water then cover and simmer for 15-20 mins.
Mix half the mango and the chili into the soup then blend using a blender. Season to taste.
Season the sour cream with salt. Divide the remaining mango between 4 glasses and pour over the soup. Top with sour cream then serve.