Products Needed:
1 1/2 lb carrot
4 oz shallot
2 tbsp butter
2 cups milk
8 tbsp mango juice
1 tsp curcuma
2 cups vegetable or chicken stock
1/2 cup cream
2 tbsp chopped parsley greens
black pepper pound, salt to taste
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Directions: Cut thinly carrot and shallot and fry in butter. Add milk, cover with a lid and stew for 20 minutes, then mash through a sieve. Add mango juice,s tock and cream, stir and cook through for additional 2 minutes, then dress with salt, pepper and curcuma.
When serving, season the soup with chopped greens.
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