As soon as it gets colder I really like making soups. During the warmer months I tend to go for some sort of a vegetable mash (with pasta) or a salad but during the winter soup is my to-go dish. Homemade soep that is. Because making your own soup (with the help of some broth) is super fast and easy. And believe me when I say you can turn almost everything into soup. A while back I had some very ripe bananas, that I really needed to use that day. I decided to do a little bit crazy and do a search on bananasoup. And it turned out banana and curry are a delicious combination in a soup! I found different recipes, read all of them and made my own version. And that version turned out to be delicious! I made it again this week and it turned out delicious again: I ate three bowls of it! This recipe is definitely one to keep. A delicious and surprising combination of sweet and a little bit spicy. I love it, so here is the recipe.
Ingredients for banana curry soup
As a starter for 4 persons or a main course for 2 persons
2 ripe bananas (potentially a thirth one to garnish)
1 normal onion
800ml broth (I used maggicubes, but vegetable- or chickenbroth can be used as well)
1 tablespoon curry powder
1 teaspoon (spicey) paprika powder
1/2 teaspoon chiliflakes
Cut the onion into pieces (you will puree them later so they don’t have to be super small) en heat up some oil in a pan (that is big enough for a least 1 liter of broth). Make the broth and bake the onion for a few minutes, until it gets glazy. As soon as the onion gets glazy you can add half of the curry powder. Keep stirring, because you don’t want the curry powder to stick to the bottom of the pan. After three minutes you can add 400ml of the broth. Give it a good stir and let it come to a boil. In the meantime puree the bananas, until you have some sort of a thick batter. Add the banana batter, the remaining curry powder, the paprika powder and the chili flakes to the pan and give everything a good stir. Let your soup cook for about five minutes and take the pan of the stove. With a handblender mix the soup until it is a smooth consistency. Put the soup back on the stove and add the remaining broth little by little, until the soup has the right consistency. It is very important to keep tasting, because you don’t want the soup to get watery. If you want to you can add some extra curry powder. When the consistency and taste of the soup are to your liking let the soup boil for a few minutes before serving it.
I like to cut up some banana and garnish my soup with it. Because the soup is hot the banana will get a bit warmer and softer. Eet smakelijk!
This soup is lactose and gluten free. Make sure to check the ingredients of your broth and herbs. If you want to serve bread or something with it check the ingredients as well.