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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