Banana-Coconut Soup Recipe by Paula Deen

Level: Moderate

Time: 30 MINUTES

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  • 2 cups coconut cream
  • 4 cups vegetable stock
  • 1 cup fresh orange juice
  • 1 bunch cilantro, leaves finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon chili paste
  • 3 cloves garlic, minced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 cup onion, diced
  • 1 cup leeks, whites only, thinly sliced
  • 1 cup very ripe bananas, diced
  • 1/4 cup olive oil
  • skewered grilled shrimp, optional
  • chopped chives, optional
  • sour cream, optional


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. Sauté 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.

Banana-Coconut Soup


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