Quick and Nourishing Mango Carrot Soup

1. Heat olive oil or coconut oil in a large pot over medium heat.
2. Sauté the onion, garlic, and ginger until they are soft and fragrant, about 2-3 minutes.
3. Add the carrots and cubed mangos to the pot and stir to combine.
4. Pour in the vegetable broth, then season with turmeric, salt and pepper. Bring to a boil.
5. Reduce heat to low for 20 minutes, or until the carrots are soft.
6. Stir in the coconut milk and remove the pot from heat.
7. Use an immersion blender to blend the soup until smooth and creamy.
8. Adjust seasoning as needed with additional salt, pepper or turmeric.
9. Serve warm, garnished with a swirl of coconut milk, if desired.

Savor this soup with a warm, crusty piece of bread!