Instructions: 1. In large sauce pan over med-low, heat oil. Add onion. Sprinkle with cumin and curry and cook, stirring often, for 5 mins, until soft.

2. Meanwhile, peel potatoes and cut each into 8 equal-sized pieces. When onion is soft, increase heat to med-high. Add broth, water, and potatoes and cover and bring to boil. Add carrots and celery and reduce heat to med-low and boil, gently, covered, until vegetables are very soft, for at least 20 mins but up to 40 mins, if necessary.

3. Pour most of soup liquid into bowl. Working in batches, place portion of cooked vegetables into blender along with enough liquid to make pureeing possible. Liquefy using pulsing motion until smooth. Stop and scrape sides if necessary. Add mango to last batch of vegetables. When done, return all to broth.

4. Taste and season with salt and pepper. If necessary, thin by stirring in boiling water. Serve immediately.

NOTES :
* In place of canned chicken broth and water you could use 8 cups homemade chicken broth.

"May be refrigerated up to 3 days or frozen. Best served piping hot or chilled with swirl of yogurt or sour cream in centre and sprinkle of toasted cumin seeds on top."

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