Banana Curry Soup
Prepare your taste buds for a unique fusion of flavors with this creamy and aromatic Banana Curry Soup! This vibrant recipe combines the natural sweetness of ripe bananas with the warm, earthy spices of curry powder, cumin, and coriander, creating a luxurious blend that's both comforting and exotic. Simmered with silky coconut milk and zesty lime juice, this soup boasts a velvety texture and a harmonious balance of sweet, savory, and tangy notes. Ready in just 35 minutes, it’s the perfect vegetarian dish to serve as a main course or an appetizer, garnished with fresh cilantro for a burst of freshness. Whether you’re looking to explore global flavors or reinvent your soup game, this delightful combination is sure to captivate your palate! Keywords: banana curry soup, creamy banana soup, coconut curry soup, vegetarian curry recipes, exotic soup recipes.
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Recipe Information
Ingredients
- 3 ripe bananas
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk, full-fat
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel and slice the bananas into small chunks. Set aside.
Finely chop the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Add the garlic and grated ginger to the pot. Stir and cook for 1 minute, until fragrant.
Stir in the curry powder, ground cumin, and ground coriander. Cook the spices for 1-2 minutes, stirring frequently, to toast and release their aroma.
Add the sliced bananas to the pot and mix well to coat them with the spices.
Pour in the vegetable broth, bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the coconut milk and stir gently to combine. Let the soup simmer for another 5 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a countertop blender, then return it to the pot.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with fresh cilantro. Pair with crusty bread or a side of basmati rice if desired.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 49.5 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
