This is a nicely flavoured soup with the main component vanilla. Seldom is vanilla used in savoury dishes, but I love to do it. The original recipes was a Mango Curry Rice soup with a hint of vanilla.
But for a 2. Christmas Day supper something special as a starter was called for. And the second reason, my friend does not really like the curry flavour if it is dominant. Third reason, the only jar of curry in her household held just 1 small tsp of curry.
It made such a great tasting soup.
1 large onion
1 1/2 Mango
150 g celeriac
2 tbsp butter
600 ml veg stock
400 ml coconut cream
1/2 vanilla pod, seeded and pod
a bit of curry
1/4 tsp ground corinander
1/4 tsp ground fenugreek
1/4 tsp curcuma
1/4 tsp piment d´espelette
salt and pepper
100 g basmati rice
Cook the basmati rice and set it aside.
In a large pot start with the butter and add the onion and celeriac cubes and let them get soft.
Add veg stock and mangos and start to season.
Add coconut cream and cook for 12 minutes.
Fish out the vanilla pod.
Use a stick blender and make a creamy soup.
Add the basmati rice and let it reheat.