It takes minutes to make this sweet soup. Try serving it after a meal rather than before—it’s a wonderful palate cooler after a spicy meal. Or it can be the main event at lunch on a hot summer day, served with blueberry muffins.

　　

Ingredients

6 servings

　　8 heaping cups lush, ripe cantaloupe, cut into 2-inch chunks

　　1 1/2 cups mango nectar or orange-mango juice

　　1 tablespoon lime juice

　　2 to 3 tablespoons agave nectar or maple syrup, to taste

　　Pinch of cinnamon

　　Pinch of ground nutmeg

　　1 cup berries, any variety, for garnish

　　Fresh mint leaves for garnish, optional

　　

Step 1

Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, nectar, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.

　　

Step 2

Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired.

　　

Nutrition Information

Step 3

Per serving:

　　

Step 4

Calories: 148

　　

Step 5

Total fat: 1g

　　

Step 6

Protein: 2g

　　

Step 7

Fiber: 3g

　　

Step 8

Carbohydrate: 37g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 24mg

　　Vegan Soups and Hearty Stews for All Seasons