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Description Edit

Contributed by Healthy Recipes for diabetic Friends Y-Group

  • Makes 4 Servings

Ingredients Edit

Directions Edit

  1. Place the mango, coconut milk, curry powder, lime juice,salt and pepper in a food processor and pulse until smooth.
  2. Chill soup in the fridge for at least 2 hours.
  3. Pour into well-chilled soup bowls; decorate the top of the soup with the crabmeat, garnish with cilantro or tarragon sprigs and serve.

Nutritional information Edit

  • 274 Calories | 20.7g Fat | 21.4g Carbs | 2.2g Fiber | 178 mg sodium

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