Photo: Banana-Coconut Soup Recipe
Ingredients
- 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
Directions
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.
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By suzwol_7832488
doswell, VA
on June 07, 2007
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I tested this soup for a bridesmaids' luncheon, and ask friends and coworkers to sample it. Two, included myself, voted "yes", we liked it, but another 7 people didn't like it at all. I think Food Network made a mistake. This doesn't seem like a Paula recipe to me. For one thing...no butter.
By dwilson_5906761
West Springfiel...
on June 03, 2007
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While the soup has a nice kick to it from the chili paste, it is way too sweet for my taste. I don't think I would make this recipe again, but if I did, I would leave out the orange juice and use only half the amount of coconut milk. Sorry, Paula, I usually like all of your recipes.
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