Cream of Coconut and Mango Soup

2-3 tablespoons arrowroot
1/8 cup water
4 cups fresh coconut milk
1/8 cup honey
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
1 tablespoon honey
Garnish: fresh mint sprigs

In a saucepan set over moderate heat, combine coconut milk, honey, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. chill, covered, overnight.

In a bowl, combine the arrowroot with the water. Strain the coconut mixture. In a saucepan set over moderate heat, combine the arrowroot with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and honey. To serve: Pour coconut mixture into soup bowls with mint leaves. Yield: 6 servings.

Adapted from David Rosengarten's TASTE, SHOW #TS1G13