Banana Curry Soup (11 April 2014 )


The Friday market is held few streets from my apartment, a neighborhood of Moema in Sao Paulo. When I entered the street market I met vendors selling many different types of bananas which are displayed on a ten meter long bench. Encouraged by the noisy vender screaming to taste his great bananas I could not resist trying at least few types of those yellowish beauties. We started with the miniature banana, followed by red banana, apple banana with pale white skin finishing with ladyfinger banana which is about five inches long. At the end I bought bananas nanica which
I need to my Banana Curry Soup. In half an hour I am done with my soup and amazed with the result. The sweetness of banana, curry together with spicy ginger and mint brings me back to the street market and I wish I could serve this soup to the vender who introduced me to a new world of bananas!

4 servings

3 bananas nanica (or other banana)
5 dl of vegetable broth
½ teaspoon curry
2 tablespoons extra virgin olive oil
a half well chopped onion
1 dl cream
juice from 1 tablespoon well chopped ginger
1 tablespoon fresh mint leaves finely chopped
1 teaspoon lime or lemon juice
freshly grinded black pepper

In a saucepan, place chopped bananas and vegetable broth. Heat until it starts to boil. Add curry powder, salt and cook for about 5 minutes.

In the frying pan put the olive oil and onion. Fry the onion until it is golden brown. Add the onion into the soup and cook for 10 more minutes.

Cool slightly and transfer to the blender. Add the cream and mix until it is fully homogeneous.

Heat the soup on low heat for 1 more minute. Turn off the heat and add ginger juice, fresly chopped mint and lime juice. Add salt and peppar.

If you are not a big fan of banana you can replace it with mature pears (2 big pears should be enough).