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
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.