Chilled Mango Soup with Crab - 21.4g Carbs, 2.2g Fiber
2 medium ripe mangoes, peeled and cut into chunks
1 14 oz can coconut milk
1 tsp curry powder
2 Tbsp freshly squeezed lime juice
Salt and white pepper to taste
1 7oz can crabmeat, drained well
Cilantro or tarragon sprigs for garnish
Place the mango, coconut milk, curry powder, lime juice,
salt and pepper in a food processor and pulse until smooth.
Chill soup in the fridge for at least 2 hours. Pour into
well-chilled soup bowls; decorate the top of the soup
with the crabmeat, garnish with cilantro or tarragon
sprigs and serve.
Makes 4 servings
Nutrition:
274 Calories, 20.7g Fat, 21.4g Carbs, 2.2g Fiber, 178mg Sodium