Servings: 7 1/2 cups
Prep Time: 15 min
Cook Time: 20 min
2 cup coconut cream
4 cup vegetable stock
1 cup fresh orange juice
1 bunch cilantro, leaves finely chopped
2 teaspoon ground cumin
Salt and white pepper
1 teaspoon chili paste
3 cloves garlic, minced
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced onion
1 cup thinly sliced leeks, whites only
1 cup very ripe diced bananas
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. 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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
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