Banana Curry Soup Recipes

BEST BANANA CURRY RECIPE

Steps:

• Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
• Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
• Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
• Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

SOUTH AFRICAN PUMPKIN SOUP WITH BANANA AND CURRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
• Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
• Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
• Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE

Steps:

• Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
• Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
• Puree soup in the pot with a hand blender until smooth.

BUTTERNUT CHICKEN AND BANANA SOUP

Steps:

• Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
• Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
• Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.

TANZANIAN CURRIED CHICKEN-BANANA SOUP

Steps:

• In a Dutch oven, brown the chicken pieces in the oil.
• Remove chicken, reserving, and add the onion and garlic to the pot.
• Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
• Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
• When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
• Add it back into the pot with the banana chunks.
• Simmer 10 minutes.
• When ready to serve, ladle into bowls.