Spicy Mango Ginger Soup Raw Food Recipes

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SPICY MANGO GINGER SOUP (RAW FOOD)

Make and share this Spicy Mango Ginger Soup (Raw Food) recipe from Food.com.

Provided by Sydney Mike

Categories     Lime

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6



Spicy Mango Ginger Soup (Raw Food) image

Steps:

  • Place all ingredients in blender & process until smooth & creamy, adding more water, if needed.
  • Chill before serving.

Nutrition Facts : Calories 105.5, Fat 0.5, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 27.4, Fiber 3, Sugar 21, Protein 1.4

1 large mango, peeled, destoned
1/2 onion, chopped
1/2 cup cold water
1 -2 small chili pepper, minced (or to taste)
1 lime, juice of
1/2 teaspoon fresh ginger, minced

SPICY GINGER LENTIL SOUP

A while ago I saw this recipe on the BBC good food site but it's no longer available so I figured I'd share it here. Serves 6 and only 74cal per portion!

Provided by Satyne

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11



Spicy Ginger Lentil Soup image

Steps:

  • Heat Oil in a large saucepan and fry the onion carrot and celery for 5 minutes
  • Add the garlic, ginger root and chilli and cook for another 2 minutes.
  • Stir in the curry powder with 4 tbsp cold water. Stir constantly for 2 minutes Add the lentils and tomatoes into the pan.
  • Refill the now empty tomato tin with water and add to the pan (repeat this 3 times). Season. bring to the boil and then simmer for 40 minutes.
  • Serve with a tbsp of low fat yoghurt (I prefer 0% fat Greek style yoghurt).

Nutrition Facts : Calories 127, Fat 1, SaturatedFat 0.2, Cholesterol 0.3, Sodium 30.2, Carbohydrate 23.3, Fiber 4.9, Sugar 4.2, Protein 7.9

olive oil, to serve
1 onion, finely chopped
1 large carrot, peeled and diced
2 stalks celery, diced
2 garlic cloves, crushed
25 g gingerroot, peeled and grated
1 red chili pepper, finely sliced (I use 1 tsp dried red chilli flakes)
1 tablespoon curry powder
150 g red lentils, rinsed
400 g chopped tomatoes
2 tablespoons low-fat yogurt, to serve

MANGO-GINGER-CURRY SOUP WITH SHRIMP

Provided by Georgia Downard

Categories     Soup/Stew     Food Processor     Ginger     Appetizer     Backyard BBQ     Lunch     Mango     Shrimp     Curry     Summer     Healthy     Self     Pescatarian     Paleo     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11



Mango-Ginger-Curry Soup with Shrimp image

Steps:

  • Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

2 ripe mangoes (about 1 pound each), peeled and cubed
1/2 cup chopped shallots
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon salt
1 can (13.6 ounces) light coconut milk
1/2 cup coconut water
3 1/2 tablespoons fresh lime juice (or more to taste)
1 cup cooked, diced shrimp
3 tablespoons chopped fresh cilantro

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