Creamy Banana Lemongrass And Coconut Soup Recipes

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CREAMY BANANA, LEMONGRASS AND COCONUT SOUP



Creamy Banana, Lemongrass and Coconut Soup image

From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.

Provided by COOKGIRl

Categories     Coconut

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 cup very ripe bananas or 1 cup very ripe plantain, sliced
1 cup yellow onion, chopped
1 cup leek, white and pale green parts, chopped
1 cup chopped celery
3/4 cup carrot, chopped
2 garlic cloves, minced
1 tablespoon lemongrass, puree
1/2 teaspoon hot chili paste (sambal oelek is suggested)
1 teaspoon cumin powder
1 cup fresh orange juice
3 1/2 cups fresh vegetable stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup fresh cilantro, chopped
salt
pepper

Steps:

  • NOTE: Soup can be prepared one day ahead then reheated.
  • In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
  • Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
  • Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
  • Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
  • Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 431.2, Fat 36, SaturatedFat 21.4, Sodium 71.9, Carbohydrate 28.9, Fiber 3.2, Sugar 13.8, Protein 4.2

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