Curried Banana Soup

I am always looking for recipes to use up my brown bananas that are not banana bread! There's only so much banana bread I can make, and that my family will actually eat, so I was super excited to try this Curried Banana Soup from Too Good To Go! This recipe is from their Remix Cookbook and is super quick and easy - the perfect zero waste recipe to use up my too-ripe bananas!


1 onion 

1 clove of garlic

3cm piece of ginger

2 overripe bananas (I used frozen)

200 ml  of vegetable stock 

200 ml of coconut milk 

1-2 tsp of curry powder

Salt, pepper and chili flakes added to taste

optional: peanuts and fresh coriander to serve  

I first started by finely chopping my onions, garlic and ginger. Once those ingredients were chopped, I added them to a large pot on low-medium heat. I used a tiny amount of coconut oil to grease the pot. I fried then for about 3-5 minutes, making sure to stir frequently. 

I then sliced up my bananas and added them to the pot.  I continued to stir the ingredients to prevent burning, until the bananas started to caramelize. You can tell that they are caramelized when they turn into a golden brown colour!

Next, I added my vegetable stock and coconut milk. Once it reached a simmer, I removed the pot from the heat and pureed using a stick blender until smooth.

I then seasoned with salt, pepper and chili flakes to my personal taste! 


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