Ingredients
-
1/4 cup olive oil
-
1 cup very ripe bananas or 1 cup very ripe plantain, sliced
-
1 cup yellow onion, chopped
-
1 cup chopped celery
-
2 garlic cloves, minced
-
1 tablespoon lemongrass, puree
-
1/2 teaspoon hot chili paste (sambal oelek is suggested)
-
1 teaspoon cumin powder
-
1 cup fresh orange juice
-
3 1/2 cups fresh vegetable stock
-
1 (14 ounce) can unsweetened coconut milk
-
1/4 cup fresh cilantro, chopped
-
salt
-
pepper
-
3/4 cup carrot, chopped
-
1 cup leek, white and pale green parts, chopped
Instructions
- NOTE: Soup can be prepared one day ahead then reheated.
- In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
- Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
- Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
- Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
- Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
- Season to taste with salt and pepper.