Spicy Banana Soup
Warm up your taste buds with this exotic and flavorful Spicy Banana Soup, an inventive fusion of creamy tropical sweetness and a fiery kick! Perfect for adventurous food lovers, this recipe combines ripe bananas with rich coconut milk and aromatic spices like cumin, turmeric, and fresh ginger. A hint of red chili adds a bold heat, balanced beautifully by tangy lime juice and the creaminess of a blended broth. This comforting soup is vegan, gluten-free, and ready in just 40 minutes, making it an exceptional choice for weeknight dinners or cozy gatherings. Serve it hot and garnish with fragrant cilantro for a dish that’s as vibrant in color as it is in flavor—it's a true showstopper that transforms simple ingredients into a memorable culinary experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces ripe bananas
- 400 ml coconut milk
- 500 ml vegetable broth
- 1 medium onion
- 3 cloves garlic
- 1 piece red chili
- 1 inch fresh ginger
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 0.5 teaspoon chili flakes
Instructions
Peel the bananas and slice them into thin rounds. Set aside.
Finely chop the onion, garlic, red chili, and fresh ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
Add the chopped red chili, ground cumin, and ground turmeric to the pot. Stir and cook for 1-2 minutes to release the spices' flavors.
Add the sliced bananas to the pot and stir to coat them with the spice mixture.
Pour in the vegetable broth and coconut milk. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the lime juice, salt, black pepper, and chili flakes. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro leaves before serving. Enjoy hot.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 102.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3466 mg | 74% | |
*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.
