Spiced Vegetable and Banana Soup
Warm up with a bowl of exotic comfort food by making this creamy, aromatic Spiced Vegetable and Banana Soup. This unique recipe blends hearty vegetables like sweet potato and carrot with the natural sweetness of ripe bananas for a flavor profile that’s both surprising and satisfying. Infused with warming spices such as cumin, turmeric, and cinnamon, and finished with a touch of creamy coconut milk, this soup is a perfect balance of savory and sweet. It’s simmered to perfection and then puréed into a velvety texture, making it an elegant and nutritious option for weeknight dinners or special gatherings. Garnish with fresh cilantro for a burst of herbal brightness and serve it piping hot to enjoy a truly global-inspired dish. Easy to make in just 45 minutes, this gluten-free and dairy-free recipe is sure to become a comforting favorite for food lovers seeking something wonderfully out of the ordinary.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 medium, peeled and chopped carrot
- 1 medium, peeled and chopped sweet potato
- 2 ripe, sliced banana
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cinnamon
- 4 cups vegetable stock
- 1 cup coconut milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the chopped carrots and sweet potato to the pot, stirring to combine.
Sprinkle in the cumin, coriander, turmeric, and cinnamon. Stir well to evenly coat the vegetables in the spices.
Add the sliced bananas to the pot, followed by the vegetable stock. Stir and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the vegetables are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the coconut milk and season with salt and black pepper to taste. Heat gently for 2-3 minutes until warmed through.
Ladle the soup into bowls and garnish with chopped cilantro if desired. Serve immediately.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 54.1 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3005 mg | 64% | |
*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.
