Fish Trip Cafe

I had a beautiful mango soup at a Thai restaurant when I was having a short break in Berlin over the last weekend.

I made a similar soup today. I wanted to make it before I forget the flavour.

This soup is sweet and a bit sour, creamy and spicy, it has a subtle charm just like Berlin city.

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— Spicy Mango Soup (serves 2) —

1 ripe mango, chopped

1 small onion, chopped

1 carrot (about 150g), chopped

300ml vegetable stock

300ml coconut milk

2 tablespoons butter

1 teaspoon curry powder

Some dried mint leaves for garnish

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Melt the butter over medium heat and sauté the chopped onion for 3 minutes until slightly softened.

Add the chopped carrot and chopped mango and sauté for another 5 minutes.

Add the vegetable stock and bring to boil, reduce the heat to low, stir in the curry powder and simmer for about 30 minutes.

Remove from the heat and leave to cool for 10 minutes.

Transfer the soup to a blender and process until smooth.

Return the soup to the sauce pan, stir in the coconut milk and season with a little bit of salt and pepper, and warm through over low heat.

Sprinkle with dried mint leaves.