Spicy Mango Soup with Carrots

Chop the spring onion and sauté in a little butter.

Add the mango pieces and the diced sweet potato, sauté lightly and pour in white wine and the vegetable stock. Cook for 20 minutes until slightly simmering.

Finely puree the soup with a blender, add the coconut milk, continue cooking for 5 minutes.

Cut the toast into triangles and fry butter until golden brown, crispy. These are kept warm. The bread is served with the soup.

With salt, freshly ground pepper and green Tabasco season the soup strongly and arrange in a deep plate.

Tournament the peeled carrots into flowers, blanch them in a salted water-sugar bath, drain them and add a knob of butter as a soup garnish and decoration.

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