Mango Ginger Coconut Soup

Mango Ginger Coconut Soup

I try to vary my dining week by throwing in vegetarian-only dishes that still pack a lot of flavor, but give me some of the veggies I may have missed out. I also love using ginger in recipes because of the many health benefits. Trust me, you will feel somehow cleansed after you eat a bowl full of ginger-infused soup and the mango and ginger pairing is superb!


  • 1 Mango
  • 2 red bell peppers
  • 1 shredded carrot
  • 1 onion
  • 1 cup green beans
  • olive oil
  • 2 tsp fresh ginger
  • 2 basil leaves
  • 1 can coconut milk
  • 750 ml water
  • 1 tsp red pepper flakes (optional)


  1. Peel and chop your mango.
  2. Place mango coconut milk, ginger, salt and basil in a blender and mix until smooth, set aside.
  3. Shred your carrot and julienne your red bell pepper and onion.
  4. Heat olive oil in a medium-sized pot and saute the onion red pepper and green beans for five minutes.
  5. Add your blender mix, carrot and water to the pot.
  6. Cover your pot and cook for 25 minutes.

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