Soup, BNBANANA, LEMONGRASS, AND COCONUT

By Floridaberry

Ingredients

• 1/4 cup olive oil
• 2 medum ripe bananas, sliced
• 12 teaspoon salt
• Pinch ground red pepper
• 1 small onion, diced
• 1 cup sliced leeks (white part only)
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 3 cloves garlic, minced
• 1 teaspoon chili paste
• 1 bunch cilantro, fnely chopped
• 2 teaspoons ground cumin
• 1 cup fresh orange juice
• 4 cups vegetable broth
• 1 (15-ounce) can cream of coconut
• Lemongrass and fresh cooked shrimp (optinal)

Preparation

Step 1

In a Dutch oven, heat oil over medium-high heat. Add bananas, salt, and red pepper; cook until bananas are golden brown. Add onion, leeks, celery, carrot, garlic, and chili paste. Cook, stirring occasionally until vegetables are tender. Add cilantro and cumin, and cook for 2 minutes. Add orange juice, and cook for 2 minutes. Stir in broth; bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally.

Transfer mixture to container of an electric blender. Puree soup; return to Dutch oven. Stir in cream of coconut, and cook over medium heat for 5 minutes, or until warm. Strain soup, and garnish with lemongrass and shrimp, if desired.