Banana-Coconut Soup

Banana-coconut soup

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves7
  • DifficultyEasy
4 tbsp olive oil
225g very ripe diced bananas
225g thinly sliced leeks, whites only
225g diced onion
110g diced celery
110g diced carrots
3 cloves garlic, crushed
1 tsp chilli paste
Salt and white pepper
2 tsp ground cumin
1 bunch coriander, leaves finely chopped
250ml fresh orange juice
1L vegetable stock
500ml coconut cream
Skewered griddled prawns, optional
Chopped chives, optional
Sour cream, optional
1) Heat the oil in a heavy-bottomed saucepan over medium-high heat.

2) Add the bananas, leeks, onion, celery, carrots, garlic and chilli paste. Season with salt and pepper. Saute until caramelised. Stir in the cumin and coriander. Deglaze with the orange juice. Pour in the stock, bring to a boil then lower the heat and simmer for ten minutes.

3) Puree the soup either with a hand immersion blender or in batches in a food processor. Strain into another pot. Stir in the coconut cream and season to taste.

Garnish with skewered griddled prawns, chopped chives and a small dollop of sour cream, if desired.

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