Carrot Soup With Herb Puree

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1 pound carrots, trimmed, peeled and coarsely chopped

2 mangoes (8 ounces total), peeled, seeded and cut into strips (1 cup)

1 medium (8-ounce) russet potato, peeled and cut into 1-inch cubes

1/2 teaspoon freshly ground black pepper

1 tablespoon sea salt

1/3 cup sugar

2 quarts low-sodium vegetable broth

1 cup (about 1 ounce) herbaceous green leaves, such as carrot greens, watercress leaves or flat-leaf parsley

1 cup baby spinach

1 bunch scallions, chopped, dark-green parts only

1 small bunch dill, coarsely chopped

1 teaspoon sea salt

1/4 cup extra-virgin olive oil

1/2 cup creme fraiche or mascarpone cheese

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