Cold Thai-Style Mango Coconut Soup with Mango Relish

• 2 tsp (10 mL) olive oil
• 1 onion, diced
• 2 tsp (10 mL) Thai red curry paste
• 2 large mangoes, peeled and quartered
• 1 tbsp (15 mL) light brown sugar
• 2 tsp (10 mL) grated ginger
• 1/2 tsp (2 mL) salt
• 1 can (14 oz/400 mL) unsweetened coconut milk
• 1 1/4 (300 mL) cups water
• 1/2 cup (125 mL) plain yogurt
• 2 tbsp (25 mL) freshly squeezed lime juice
• 1 large mango, diced
• 2 tbsp (25 mL) light brown sugar
• 2 tbsp (45 mL) chopped fresh basil

1. In a skillet, heat oil over medium heat.
2. Add onion and saute until softened, about 6 minutes.
3. Add curry paste and saute for 1 minute.
4. In a food processor or blender, puree onion mixture, mangos, brown sugar, ginger and salt until smooth.
5. Add coconut milk, water, yogurt and lime juice; process to combine.
6. Transfer to a bowl, cover and refrigerate until cold, about 3 hours, or overnight.
7. Taste and adjust seasoning with salt, if necessary.
8. Prepare the relish: In a small bowl, combine mango, brown sugar and basil.
9. Let stand for 15 minutes.
10. Ladle soup into chilled bowls and top each with a dollop of mango relish.

olive oil, onion, red curry, mangoes, light brown sugar, ginger, salt, water, yogurt, freshly squeezed lime juice, mango, light brown sugar, fresh basil

Taken from www.cookstr.com/recipes/cold-thai-style-mango-coconut-soup-with-mango-relish (may not work)