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Spicy Banana Soup

I made a Jamaican Jerk banana soup more than 3 years ago and loved it, so I'm not sure why it took me so long to experiment with another one.

Source: Eat Smarter | Serves: 4 | Time: 35 min

Spicy Banana Soup

Changes: replaced red chile pepper with a jalapeno; replaced canola oil with chili EVO; replaced whipped cream with coconut milk; added cilantro as garnish; added a few dashes of cayenne pepper to make it even spicier.

Note: If I make it again, I'll likely skip the sugar. The banana is sweet enough if you ask me. Today I made my leftovers even spicier with some Senor Pelon's Limanero Hot Sauce.


1 yellow onion, peeled and chopped

1 jalapeno, seeded and chopped

2 yellow bell peppers, seeded and chopped

1 tsp curry powder

1 tsp sugar

2 1/4 cups veggie broth (homemade to reduce sodium)

1 tsp lime juice

3/4 cup coconut milk

Salt and cayenne pepper, to taste

Banana chips & small bunch of fresh chopped cilantro for garnish


Heat oil in a saucepan over medium heat. Saute onion, jalapeno, and bell peppers for a few minutes.

Season with cumin powder and sugar and deglaze pan with veggie broth. Simmer for 5 minutes.

Peel bananas, mash with a fork and mix with lime juice.

Add bananas and 3/4 cup of coconut milk to the soup, bring to a boil. Remove from heat.

Puree soup with an immersion blender. Season with salt and cayenne.

Pour soup in bowls. Garnish with banana chips and cilantro and serve.

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