Creamy Banana, Lemongrass And Coconut Soup

1. 1

   NOTE: Soup can be prepared one day ahead then reheated.

2. 2

   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.

3. 3

   Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.

4. 4

   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.

5. 5

   Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.

6. 6

   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.

7. 7

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

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