Banana Curry Soup
Salt and spice with bananas aren't common in American cuisine, but bananas and curry are a combination to win over the Western palate. Add a spicy chili or two if you are brave.
- 1 tbsp peanut oil
- 1/4 cup finely chopped sweet onion about 1/2 small onion
- 1 tsp garam masala
- 1/2 tbsp finely chopped seeded jalapeño chili optional
- 1 tbsp freshly grated ginger
- 1/4 tsp ground turmeric
- 2 cups mashed bananas about 5 large not quite ripe bananas
- 2 cups vegetable stock
- 1 cup coconut milk
- salt to taste
In a large saucepan, sweat the onion in the peanut oil until translucent. Add the aromatics and stir 30 seconds over heat until fragrant.
Add the mashed bananas and vegetable stock. Simmer covered for 15 minutes. Remove from heat.
Blend smooth with a stick blender, adding in the coconut milk.
Serve garnished with chopped cilantro.