Ingredients for Banana Curry Soup
- 2 tablespoons of butter
- 1 medium onion, finely chopped
- 1 tablespoon of curry powder
- 4 cups of low fat chicken broth
- 3 ripe bananas
- 2 tablespoons of lemon juice
- Salt to taste
- 1/2 cup of heavy cream
- 4 cups of vegetable stock (as an alternative)
- 1/2 cup of coconut cream (for a vegan option)
- Fresh cilantro (optional garnish)
- Plain yogurt (optional garnish)
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How to Make Banana Curry Soup
- Peel and chop the 3 ripe bananas.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté for 5 minutes, until softened.
- Stir in 1 tablespoon of curry powder (adjust to your preferred level of spiciness) and cook for 30 seconds, stirring constantly, until fragrant.
- Pour in 4 cups of vegetable or chicken stock. Add the chopped bananas, 2 tablespoons of lemon juice, and salt to taste.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer gently for 15 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Stir in 1/2 cup of heavy cream (or coconut cream for a vegan option).
- Taste and adjust seasonings as needed. Return the soup to the saucepan and gently reheat before serving. Garnish with a sprinkle of fresh cilantro or a dollop of plain yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
91g
Fat
110g
Carbs
15g
