Banana-Coconut Soup

• 1/4  cup  olive oil
• 1  cup  very ripe diced bananas
• 1  cup  thinly sliced leeks, whites only
• 1  cup  diced onion
• 1/2  cup  diced celery
• 1/2  cup  diced carrots
• 3 cloves garlic, minced
• 1  teaspoon  chili paste
• Salt and white pepper
• 2  teaspoon  ground cumin
• 1 bunch cilantro, leaves finely chopped
• 1  cup  fresh orange juice
• 4  cup  vegetable stock
• 2  cup  coconut cream
• 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. 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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy
Yield: 7 1/2 cups

Recipe courtesy Paula Deen

Show: Paula's Party

Episode: Around the World