Make this butternut squash soup immediately for anyone and everyone—it fits virtually any dietary restrictions!
Two tropical fruits, mango and coconut, complement each other in this recipe. Both ingredients also contain lots of potassium, which helps you maintain your fluid and electrolyte balance. Ginger reduces muscle soreness and can also calm your stomach if you’re experiencing a bit of post-run nausea.
Curried Coconut-Mango Soup
1 Tbsp. vegetable oil
¼ cup red onion, diced
1 tsp. coriander powder
½ tsp. curry powder
1 Tbsp. fresh ginger, finely chopped
2 cups mango, roughly chopped (about 2 mangoes)
Juice from ½ lime
1 cup coconut milk
1 cup coconut water, plus additional, as needed
½ tsp. salt
In a sauté pan, heat oil over medium-high heat. Add onion and sauté until it begins to soften, about 2 minutes. Add coriander, curry powder and ginger. Cook 1 minute more. Remove from heat and scrape the mixture into a blender. Let cool 15 minutes.
Add mango, lime juice, coconut milk, coconut water and salt. Blend until smooth. Stir in additional coconut water as needed to thin the soup to the texture you like. Pour into a bowl, cover and refrigerate at least 2 hours or overnight.
VARIATION: To make this taste more like the Indian mango lassi drink, substitute plain yogurt for coconut milk. GARNISHES: Toasted coconut, chopped pistachios, chopped fresh cilantro or chopped crystallized ginger. For more protein, add diced, cooked chicken.
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