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Cold Curried Mango Soup




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


Serves 4

A ripe mango should give slightly to the touch and have a splendid, full
aroma. In general, mangoes are most affordable, available, and at their
peak of flavor during the late summer months-the very best time of all
to make this exotic, cooling first-course soup.
Nutrition Info

Per Serving: 180 calories, 2.9g total fat, 0.4g saturated fat, 1.9g
monounsaturated fat, 0.3g polyunsaturated fat, 3.7g dietary fiber, 4g
protein, 39g carbohydrate, 2mg cholesterol, 339mg sodium
Good source of: beta-carotene, vitamin C


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_mangosoup.html

List of Ingredients




* 2 tsp Whole Foods Organic Extra Virgin Olive Oil
* 1 small onion, diced
* 2 tsp curry powder
* 3 large mangoes, peeled
* 1 TB light brown sugar
* 1/2 tsp ground ginger
* 1/2 tsp salt
* 1/4 tsp allspice
* 1 1/4 cups plain nonfat yogurt
* 2 TB fresh lime juice
* 2 TB minced fresh basil


Recipe



Prep Time: 15 minutes
1. In a small nonstick skillet, heat oil over medium heat. Add onion and curry powder, and cook one minute. Add 1/4 cup water and simmer gently until onion has softened, about four minutes.
2. Remove flesh from two of the mangoes and transfer to food processor or blender along with onion mixture, brown sugar, ginger, allspice, and salt. Process to a smooth puree. Add 1 cup of yogurt, lime juice, and 1 1/4 cups water and process to combine. Chill until serving time.
3. Before serving, cut remaining mango into 1/2" cubes. Spoon soup into four soup bowls, dollop with remaining 1/4 cup yogurt, spoon diced mango on top, and sprinkle basil over soup.