Try this Chilled Mango-Curry Soup recipe, or contribute your own.Suggest a better description
Put the mangoes, ginger, garlic, and onion in a blender and puree (or puree with a hand-held blender). Add the stock, vinegar, curry, and chile sauce and blend just to combine. Season to taste with soy sauce and pour into a medium bowl. Cover with plastic wrap and refrigerate until cold, 1 to 2 hours, or overnight. Ladle the soup into chilled soup bowls and garnish with some of the scallions, sour cream, and chile sauce. Serve cold. Per serving: 13 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 4 (24%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.2mg||0 %|
|Sodium 57.5mg||2 %|
|Potassium 47.2mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.8g|
|Protein 1.1g||2 %|
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Calories per serving: 17
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