Chilled Carrot and Mango Soup

Peel and pit the fresh mango, cutting the flesh into chunks. Set aside 100 g of mango for garnish and roughly chop the remaining 350 g for the soup base.

Place the cooked carrot slices, grated fresh ginger, and the 350 g chopped mango into a blender or food processor.

Pour the water and fresh orange juice into the blender. Blend until completely smooth, about 1-2 minutes, working in batches if necessary.

Pour the blended mixture through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all liquid and create a silky consistency.

Stir in the lemon juice and season with salt and black pepper to taste, adjusting the flavors as needed.

Cover the soup and refrigerate for at least 1 hour until thoroughly chilled, or until ready to serve.

Dice the reserved mango garnish into small cubes. Ladle the chilled soup into bowls and top each serving with the fresh mango pieces just before serving.