Mango Vegetable Coconut Soup

Rinse leeks, trim and cut into rings. Rinse celery, trim and slice. Rinse bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Heat vegetable oil in a pot and saute leeks, celery and bell peppers together. Add curry, deglaze the pan with broth and coconut milk and season with salt and pepper. Simmer for about 10 minutes.

Peel mango, cut fruit from core and cut into thin slices. Set aside 1/3 of mango slices for garnish. Rinse tomatoes, cut into quarters, remove cores and stalks and finely chop. 

Add diced tomatoes to the pot, heat and remove approximately 4 tablespoons of vegetables. Add mango and cilantro to the pot and puree with an immersion blender. If required let simmer a little or add broth to reach desired consistency and season with lime juice, salt, cumin and pepper.