Mango Banana Soup With Cardamom
Because I love it so much, I made this soup for a winter dinner party. Sitting at the end of my long harvest table after serving it, I looked up after everyone took their first spoonful, to find that everyone had turned to stare at me, speechless, until someone found the words, “What is in this? It is totally, completely, divine!”
Cardamom adds an absolutely priceless touch to this smooth, sweet soup. Especially heavenly in the winter, bananas and mangos combine perfectly in texture and flavor to round out this winner of a soup that is also as good as a smoothie.
1 large ripe mango, peeled and cut into chunks
2 ripe bananas
2 cups orange juice
½ cup plain nonfat yogurt
1/8 teaspoon ground cardamom
¼ cup pure maple syrup (optional)
Add all the ingredients to a blender or food processor, and puree. Test taste, adding more sweetener if desired.
Total time: 15 minutes.
Inspired by Moosewood Restaurant Low-Fat Favorites by the Moosewood Collective (Clarkson Potter, 1996).