Banana-Coconut Soup
Banana-Coconut Soup might be just the soup you are searching for. Watching your figure? This gluten free and pescatarian recipe has 397 calories, 4g of protein, and 34g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 7. It can be enjoyed any time, but it is especially good for Autumn. Only Head to the store and pick up skewered grilled shrimp, cilantro, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.
Instructions
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.