I am totally obsessed with soups and everything that can be pureed. This recipe is perfect in the summertime because you should prepare it in advance, refrigerate and eat when you want at room temperature. You could choose to serve this soup with an ice cube as I usually do. The ice cube melts while eating and allows you to enjoy the echoes of lime and ginger.
Ingredients (serves two)
For the soup
1 unseeds red chili pepper
¼ red chili powder (if necessary)
vegetable stock (1 large onion, 1 carrot, 1 stalk of celery)
extra-virgin olive oil
For the lime ice cube
½ cm ginger finely minced
Start by preparing the lime ice cube. Squeeze the lime and pour its juice with ginger finely minced into an ice cube tray. Freeze for at least 1 hour.
Chop carrots, mango and unseeds red chili pepper into little pieces. Slice onion finely, heat extra-virgin olive oil in a saucepan and cook the slices gently for 5 minutes. Add carrots, mango, red chili pepper and red chili powder. Cover totally with vegetable stock and bring it to a boil. Simmer for 40 minutes, until carrots are tender. Puree soup in a blender and allow it to cool.
Serve it at room temperature with lime ice cube. Top with red chili pepper, chives and a few drops of extra-virgin oilve oil.