Chilled Mango Soup

1. 1

   In a large saucepan, heat the olive oil over medium heat.

2. 2

   Add the onions.

3. 3

   Cook them, stirring frequently, for 5 minutes or until they soften.

4. 4

   Add the curry and the ginger, and cook another 5 minutes, letting the onions brown along the edges.

5. 5

   Add the mango flesh to the cooked onions.

6. 6

   Add the water and orange juice, and let the mixture simmer for 15 minutes.

7. 7

   Puree the mixture in a food processor or blender, in batches if necessary.

8. 8

   Then pass the puree through a sieve into a bowl, pressing with a rubber spatula or spoon to extract all the liquid.

9. 9

   Stir in the yogurt, salt, pepper, and cilantro.

10. 10

    Chill the soup for at least 1 hour, preferably

11. 11

    To serve, fancifully squirt or lightly spoon hot sauce on top of each bowl of soup.

12. 12

    Accompany each serving with a wedge of lime, and urge your friends to squeeze the lime into the soup.

* Per serving · 4 servings · Values may vary.