Chilled Mango-curry Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Caprial1 | 6 | Servings | |
INGREDIENTS
| 6 | Ripe mangoes, peeled and | |
| diced | ||
| 2 | t | Peeled, chopped fresh |
| ginger | ||
| 2 | Cloves garlic, chopped | |
| 1/2 | Red onion, diced | |
| 1 | c | Chicken or Vegetable stock |
| 2 | T | Rice vinegar |
| 1 | T | Curry powder, toasted |
| 2 | T | Sweet hot chile sauce, plus |
| additional as | ||
| needed | ||
| Soy sauce | ||
| 3 | Green onions, minced |
INSTRUCTIONS
Put the mangoes, ginger, garlic, and onion in a blender and puree (or puree with a hand-held blender). Add the stock, vinegar, curry, and chile sauce and blend just to combine. Season to taste with soy sauce and pour into a medium bowl. Cover with plastic wrap and refrigerate until cold, 1 to 2 hours, or overnight. Ladle the soup into chilled soup bowls and garnish with some of the scallions, sour cream, and chile sauce. Serve cold. Converted by MC_Buster. Per serving: 13 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 24.1mg
Potassium: 79.3mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: <1g
Protein: <1g