- 1/4 cup olive oil
- 1 cup very ripe diced bananas
- 1 cup thinly sliced leeks, whites only
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3 cloves garlic, minced
- 1 teaspoon chili paste
- Salt and white pepper
- 2 teaspoons ground cumin
- 1 bunch cilantro, leaves finely chopped
- 1 cup fresh orange juice
- 4 cups vegetable stock
- 2 cups coconut cream
- Skewered grilled shrimp, optional
- Chopped chives, optional
- Sour cream, optional
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.
Garnish with skewered grilled shrimp, chopped chives and a small dollop of sour cream, if desired.