From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.
Provided by COOKGIRl
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Soup can be prepared one day ahead then reheated.
- In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
- Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
- Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
- Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
- Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 431.2, Fat 36, SaturatedFat 21.4, Sodium 71.9, Carbohydrate 28.9, Fiber 3.2, Sugar 13.8, Protein 4.2
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