Ingredients
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For the soup base:
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1 medium yellow bell pepper, cored and chopped
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1 green bell pepper, cored and chopped
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1 red bell pepper, cored and chopped
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1 large carrot, peeled and grated
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1/2 small butternut squash, peeled and cubed
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1 can full-fat coconut milk (original or light)
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1 cup vegetable broth
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For the garnish:
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2 ripe mangoes, sliced into thin wedges
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1/4 cup fresh cilantro leaves, roughly chopped
Directions
Subtitle: A Delicious and Refreshing Twist on Traditional Chinese Cold Soups
Ingredients:
For the soup base:
• 1 medium yellow bell pepper, cored and chopped
• 1 green bell pepper, cored and chopped
• 1 red bell pepper, cored and chopped
• 1 large carrot, peeled and grated
• 1/2 small butternut squash, peeled and cubed
• 1 can full-fat coconut milk (original or light)
• 1 cup vegetable broth
For the garnish:
• 2 ripe mangoes, sliced into thin wedges
• 1/4 cup fresh cilantro leaves, roughly chopped
Instructions:
1. In a blender or food processor, combine the bell peppers, carrot, butternut squash, coconut milk, and vegetable broth. Blend until smooth.
2. Pour the mixture into a pot and heat over low to medium heat for about 5 minutes, stirring occasionally. This will help bring out the flavors from the ginger and spices.
3. Add the lime juice and zest, honey, and sea salt. Whisk together well.
4. Taste and adjust seasoning as desired. You may need more sweetener or acidity depending on your preferences.
5. Ladle the soup into bowls and top each serving with a few mango slices and cilantro. Serve immediately.
Yield:
Serves 4
Difficulty: Easy
Note: To make this recipe kid-friendly, you can omit the jalapeño or use a milder variety like banana peppers instead.
Steps
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1
Done
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In a blender or food processor, combine the bell peppers, carrot, butternut squash, coconut milk, and vegetable broth. Blend until smooth. |
|
2
Done
|
Pour the mixture into a pot and heat over low to medium heat for about 5 minutes, stirring occasionally. This will help bring out the flavors from the ginger and spices. |
|
3
Done
|
Add the lime juice and zest, honey, and sea salt. Whisk together well. |
|
4
Done
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Taste and adjust seasoning as desired. You may need more sweetener or acidity depending on your preferences. |
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5
Done
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Ladle the soup into bowls and top each serving with a few mango slices and cilantro. Serve immediately. |
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