Categories: soups

Ingredients

• 2 tsp (10 mL) olive oil
• 1 onion, diced
• 2 tsp (10 mL) Thai red curry paste
• 2 large mangoes, peeled and quartered
• 1 tbsp (15 mL) light brown sugar
• 2 tsp (10 mL) grated ginger
• 1/2 tsp (2 mL) salt
• 1 can (14 oz/400 mL) unsweetened coconut milk
• 11/4 (300 mL) cups water
• 1/2 cup (125 mL) plain yogurt
• 2 tbsp (25 mL) freshly squeezed lime juice
• Mango Relish
• 1 large mango, diced
• 2 tbsp (25 mL) light brown sugar
• 2 tbsp (45 mL) chopped fresh basil

Directions

1. In a skillet, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add curry paste and sauté for 1 minute.

2. In a food processor or blender, pureé onion mixture, mangos, brown sugar, ginger and salt until smooth. Add coconut milk, water, yogurt and lime juice; process to combine. Transfer to a bowl, cover and refrigerate until cold, about 3 hours, or overnight. Taste and adjust seasoning with salt, if necessary.

3. Prepare the relish: In a small bowl, combine mango, brown sugar and basil. Let stand for 15 minutes.

4. Ladle soup into chilled bowls and top each with a dollop of mango relish

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