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Mango, Radish and Carrot soup (ZERO Oil)

Raddish mango carrot soup

About:

In this creamy soup recipe, radishes, mango, carrot are cooked and pureed with the exotic flavour of garlic and curry leaves.  The combination is fictitious and works well without adding any cream or grease.

The Mango variety used added a blended taste of tangy (Tamrind) and Jaggery (Sweet).

It’s a comforting, thick flavourful packed soup and perfect fusion is fresh bread.

Health Benefits:

Radish is extremely low in calories, but with potential anti-cancer benefits on account of their being a cruciferous vegetable (the same family as cabbages and Brussels sprouts).

Carrots are the most prolific food source of beta carotene – a potent antioxidant which blocks the action of free radicals that can damage DNA. Low levels of beta carotene have been linked with cancer and heart disease.

Enjoy this for dinner or lunch

Yields: 3-4 servings
Preparation time: 20-30 mins
Cooking time: 20 mins

Ingredients:

  • Radish-3medium sized/1large
  • Carrot-1medium
  • White onions-2small
  • Mango-1 medium size (Sweet and Sour variety)
  • Low fat coconut milk- 1/2 cup +1tbsp for garnish
  • Garlic cloves-3
  • Red chilli-1
  • Curry leaves-5-6
  • Turmeric-1/4tsp
  • Lemon juice-to taste
  • Salt- to taste
  • Ground black pepper-to taste

Procedure:

  • Wash and slice carrots, radish, onion and mangoes
  • Bring water to boil in a saucepan and add in chopped mango, radish, carrots, onions, chilli, curry leaves and cook until the vegetables are soft and tender (approx. 12-15minutes)
  • Once cooked allow it to cool down to room temperature.
  • Then transfer it to the food processor and blend it to smooth.
  • Transfer the ground purees into the saucepan again add in coconut milk and simmer for 12-15minutes.
  • Once simmered well on a low flame, add salt, lemon juice mix well, turn off the flame.
  • Top it with coconut milk, pepper and enjoy.

Note:

  • I haven’t used any oil or butter can be included if desired.
  • Spices can be personalised as per the taste

wpid-20140905_082409-1.jpg

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on September 4, 2014, in Indian, International, Side dish, Soups, Salad and Wraps and tagged , , . Bookmark the permalink. 27 Comments.

  1. Delicious soup, what a flavorful combination of fruits and vegetables. It’s amazing what can be done with no oil, no skimping on flavor.

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  2. Mango in soup, wow looks super cool!! Does it taste sweet Chitra?

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    • Thanx dear, have included mango pic now thanx for reminding me, I actually discussed with my hubby about adding the pic but later it totally vanished from my mind…it was similar taste of katta mitha with mango flavour- I used mango which was not either ripe nor unripe….which we use for thokku. .

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  3. Sounds wonderful Chitra, and I love the presentation!

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  4. Chitra, how do you think of these unusual combinations? I am always amazed.

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  5. Love the combination! Mango and coconut sound great. Coconut milk is adding some good fats so of course you don’t need the oil.

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  6. That looks yummy. This is one to be bookmarked, now that fall and winter will be here soon!

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  7. You come up with the most exotic combinations, Chitra. Never seen a ripe mango in a soup. Is this soup somewhat sweet? 🙂

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    • Mango which I used was katta mitha taste you can take it this was like as we use blend of jaggery and tamarind in rasam/ sambar with mango flavour. …I was bit afraid of the outcome but for we Asians it’s like a rasam I could say. ..We enjoyed with rice…ha ha..:D:D

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  8. Mmm that looks delicious! Love the use of mango 🙂

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  9. Helathu and refreshing soup C:-)

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  10. Exotica,, tengo que probarla,, besoss

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  11. This looks great, and zero oil, WOW!

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  12. Sounds delicious. I never would have thought of that combination.

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  13. Wooooooow speechless u r terrific babs Chitra ♡

    Liked by 1 person

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