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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
  • 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.