Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | olive oil |
| 1 | small onion, diced |
| 2 tsp | curry powder |
| 3 | large mangoes, peeled |
| 1 tbsp | light brown sugar |
| 1/2 tsp | ground ginger |
| 1/2 tsp | salt |
| 1/4 tsp | allspice |
| 1-1/4 cups | plain fat-free yogurt |
| 2 tbsp | fresh lime juice |
| 2 tbsp | minced fresh basil |
Directions
1. In a small nonstick skillet, heat oil over medium heat. Add onion and curry powder and cook one minute. Add 1/4 cup water and simmer gently until onion has softened, about 4 minutes. 2. Remove flesh from two of the mangoes and transfer to food processor or blender along with onion mixture, brown sugar, ginger, allspice and salt. Process to a smooth puree. Add 1 cup of yogurt, lime juice and 1-1/4 cups water and process to combine. Chill until serving time. 3. Before serving, cut remaining mango into 1/2-inch cubes. Spoon soup into four soup bowls, dollop with remaining 1/4 cup yogurt, spoon diced mango on top and sprinkle basil over soup. Nutrition Information Per serving: 180 cals, 2.9g total fat, 0.4g saturated fat, 3.7g dietary fiber,2mg cholesterol, 339mg sodium.
Source: www.wholehealthmd.com