Batata and mango soup
Spicy Asian yam and mango puree soup with coconut milk and vegetable broth with lemon and yogurt
Ingredients
| onions 2 pcs |
| garlic 1 clove |
| ginger (thumb-sized) 1 piece |
| yams 2 pcs |
| mango 1 pc |
| rapeseed oil 2 tbsp. |
| zira 1/2 tsp. |
| turmeric 1 tsp. |
| curry 1 tsp. |
| cane sugar 1 tbsp. |
| salt to taste |
| white pepper to taste |
| coconut milk 400 ml |
| vegetable broth 400 ml |
| lemon 1 pc |
| yogurt 4 tbsp. |
Instructions
Step 1
Peel the scallions, garlic, ginger and yams and then dice them. Peel the mango. Separate the flesh from the core and dice as well.
Step 2
Heat the rapeseed oil in a saucepan. Caramelize the zira, turmeric, curry powder and sugar along with the onion, garlic and ginger for 1 minute. Add the yams and mangoes, salt and pepper the resulting mixture. Saute the resulting mixture over medium heat for 8 minutes.
Step 3
Add the coconut milk and vegetable broth, then simmer over low heat for approx. Cook on a low heat for about 15 minutes until the yams have softened.
Step 4
Grate the zest of half a lemon and add it to the soup. Squeeze out the juice of the lemon and add to the soup.
Step 5
Stir the soup until puréed and taste again.
Step 6
Pour the yam and mango soup into plates, add a little yogurt and serve.
Mango cubes, thin strips of ginger and some fresh herbs will complement the puree soup perfectly. If the soup is too thick, simply add a little more coconut milk or vegetable broth.
