Slightly Modified Recipe by HeavenLynn Healthy | Serves: 4 | Time: ~40 min
1 can lite #coconutmilk
2 tsp ginger powder 2 tsp curry powder ½ tsp cinnamon
1 tsp coriander 1 tsp cumin 1 tsp salt
½ tsp pepper
Apple chips, for serving
In a large saucepan, heat the oil and sauté the onion and garlic for about 1-2 minutes. Add the carrots and half of the mango cubes, and cook on medium to high heat for 5 minutes. Add the vegetable broth, and let it simmer for about 20 minutes.
Once the carrots are nice and soft, remove from heat, add the remaining mango cubes and the coconut milk and blend the soup in a blender until evenly smooth. Pour the soup back into the saucepan and the spices.
Ladle into bowls and serve with a handful of apple chips.
What I ate and drank today
2 cups of coffee
60 oz of water
Cornbread waffles with kale tabouli and eggs
1/2 peanut butter, thai curry and basil sandwich
Mango carrot soup
Almost none. It's the Lord's day of rest. Right?