Mango-Ginger-Curry Soup with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes. Ingredients:
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 |
Directions:
1. 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. Per serving: 239 calories, 6 grams fat (5 grams saturated), 44 grams carbohydrates, 4 grams fiber, 9 grams protein Nutritional analysis provided by Self
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