1 teaspoon chili paste depending on your taste pref
7 servings chives chopped
1 bunch cilantro leaves finely chopped
2 cups full fat coconut cream
3 cloves garlic minced
2 teaspoons ground cumin
1 cup leeks thinly sliced
0.3 cup olive oil
1 cup onion diced
1 cup orange juice fresh
7 servings salt and pepper white
7 servings skewered grilled shrimp
7 servings cup heavy whipping cream sour
4 cups vegetable stock
Equipment
food processor
pot
immersion blender
Directions
Heat the oil in a heavy bottomed saucepot over medium-high heat.
Add the bananas, leeks, onion, celery, carrots, garlic, and chili paste. Season with salt and pepper.
Saute until caramelized. Stir in the cumin and cilantro. Deglaze with the orange juice.
Pour in the stock, bring to a boil then lower the heat and simmer for 10 minutes.
Puree the soup either with a hand immersion blender or in batches in a food processor. Strain into another pot. Stir in the coconut cream and season to taste.
Garnish with skewered grilled shrimp, chopped chives and a small dollop of sour cream, if desired.
