Chilled Mango Soup

• 1 tablespoon olive oil
• 1 large sweet onion, chopped
• 1 teaspoon curry powder, store-bought or homemade
• 2 teaspoons minced fresh ginger
• 2 large or 3 small ripe mangoes, peeled and pitted
• 2 1/2 cups water
• 2/3 cup orange juice
• 2 cups yogurt
• 1 teaspoon salt
• 1 pinch fresh-ground black pepper
• 1 tablespoon chopped cilantro
• 2 teaspoons tuong chile sauce or other red chile sauce (see Notes)
• 4 lime wedges

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onions.
3. Cook them, stirring frequently, for 5 minutes or until they soften.
4. Add the curry and the ginger, and cook another 5 minutes, letting the onions brown along the edges.
5. Add the mango flesh to the cooked onions.
6. Add the water and orange juice, and let the mixture simmer for 15 minutes.
7. Puree the mixture in a food processor or blender, in batches if necessary.
8. Then pass the puree through a sieve into a bowl, pressing with a rubber spatula or spoon to extract all the liquid.
9. Stir in the yogurt, salt, pepper, and cilantro.
10. Chill the soup for at least 1 hour, preferably
11. To serve, fancifully squirt or lightly spoon hot sauce on top of each bowl of soup.
12. Accompany each serving with a wedge of lime, and urge your friends to squeeze the lime into the soup.

olive oil, sweet onion, curry powder, fresh ginger, mangoes, water, orange juice, yogurt, salt, freshground black pepper, cilantro, tuong chile sauce, lime wedges

Taken from www.cookstr.com/recipes/chilled-mango-soup (may not work)