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Cold Curried Mango Soup

Serves 4

  • 2 tsp olive oil
  • 1 small onion, diced
  • 2 tsp curry powder
  • 3 large mangos, peeled
  • 1 tbsp light brown sugar
  • tsp ground ginger
  • tsp salt
  • 1/4 tsp allspice
  • 1 1/4 cups plain non-fat yogurt
  • 2 tbsp fresh lime juice
  • 2 tbsp minced fresh basil

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 4 minutes.

2. Remove flesh from two of the mangos and transfer to food processor or blender along with onion mixture, brown sugar, ginger, allspice and salt. Process toa 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 inch cubes. Spoon soup into four bowls, dollop with remaining 1/4 cup yogurt, spoon diced mango on top, and sprinkle basil over soup.

Per serving: 180 clories, 2.9g total fat, 3.7g dietary fibre, 4g protein, 39 g carbohydrate