Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 cup very ripe diced bananas

  3. 1 cup thinly sliced leeks, whites only

  4. 1 cup diced onion

  5. 1/2 cup diced celery

  6. 1/2 cup diced carrots

  7. 3 cloves garlic, minced

  8. 1 teaspoon chili paste Salt and white pepper

  9. 2 teaspoons ground cumin

  10. 1 bunch cilantro, leaves finely chopped

  11. 1 cup fresh orange juice

  12. 4 cups vegetable stock

  13. 2 cups coconut cream Skewered grilled shrimp, optional Chopped chives, optional Sour cream , optional

Instructions Jump to Ingredients ↑

  1. Heat the oil in a heavy bottomed saucepot over medium-high heat. Add the bananas, leeks, onion, celery, carrots, garlic, and chili paste . Season with salt and pepper. Saute until caramelized. Stir in the cumin and cilantro . Deglaze with the orange juice. Pour in the stock, bring to a boil then lower the heat and simmer for 10 minutes. 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 grilled shrimp, chopped chives and a small dollop of sour cream, if desired.


Send feedback