Batata and mango soup
Spicy Asian yam and mango puree soup with coconut milk and vegetable broth with lemon and yogurt
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.
