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Carrot Mango Curry Soup

The color of this soup is magnificent. The combination of ingredients is powerfully detoxifying. Carrots are one of the richest sources of vitamin A and beta carotene. They are cleansing to the blood and the liver, making them nourishing for the skin. Ginger and turmeric are both potent anti-inflammatories. Curry, cayenne, and bell pepper all host an array of antioxidants and antibacterial properties.


  • 1.2 pound carrots, approximately 4 cups carrot juice
  • 1 yellow bell pepper
  • 1 (1-inch) chunk ginger, peeled
  • 1 (1-inch) chunk turmeric (optional), substitute 1 teaspoon dried
  • 1 mango, peeled and pitted
  • 1 tablespoon coconut butter
  • 2 tablespoons miso
  • 1 tablespoon curry powder
  • 1⁄4 teaspoon cayenne
  • Sea salt
  • Diced avocado (optional)

  • Stock—Juice carrots, bell pepper, ginger, and turmeric together.

    Soup—Place juice stock with mango, coconut butter, miso, curry, and cayenne into a blender and blend until smooth. Season with salt. Garnish with diced avocado. Serve chilled, or slightly warmed in the blender.


  • Serves 2-4