Spiced Mango Soup

We can’t get enough of using ripe mangoes in easy and healthy food recipes—from mango salsa to mango-banana smoothies. That’s why this easy, healthy soup recipe is one of our favorite recipes. With a pinch of heat from chilies, richness from coconut cream, and a punch of flavor from vitality oils. This fresh and bright vegetarian soup recipe is a delicious first course for a Thai-inspired meal to impress friends or a quick-prep, easy dinner idea for busy weeknights.

Ingredients

• 2 tablespoons butter or unrefined coconut oil

• 1 medium yellow onion, diced2 cloves garlic, minced

• 2 large ripe mangoes, peeled and diced

• 1 quart vegetable broth

• 1 chili pepper, seeded and minced

• 1 bunch cilantro, stems removed

• 4 tablespoons coconut cream, whipped

• 2 drops lemongrass essential oil

• 1 drop cinnamon bark essential oil

• Pinch of pepperPinch of salt

Instructions

• In a large saucepan over medium heat, melt butter or coconut oil.

• Add onions and sauté until translucent.

• Add minced garlic and sauté until aromatic.

• Add diced ripe mangoes, vegetable broth, and chili pepper.

• Reduce heat and let simmer for 15–20 minutes.

• Whip coconut cream; set aside.

• Pour broth mixture into a blender and puree until soup-like.

• Add cilantro then blend again and pour back into saucepan.

• Add essential oils to the whipped coconut cream.

• Gently stir the cream into the soup.Add salt and pepper.

• Serve and garnish with fresh cilantro.

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