I love soups that have layers of complex flavors. Where, in every bite, you taste multiple ingredients with bursts of sweetness and spice.
And while this soup is probably more of a fall soup, I had a ton of leftover carrots in my fridge and I needed to use them up! This recipe was the perfect choice.
It was inspired by a recipe I found in Soup Swap: Comforting Recipes to Make and Share, but I modified it pretty significantly to give it more spice
This soup is warming, comforting, slightly sweet and super satisfying. The banana and coconut milk add a ton of creaminess without adding actual cream, and the lime brings a bright, citrusy feel to the soup. We served it with a small grilled cheese sandwich made on sprouted wheat bread for some additional protein and fiber.
The husband loved it, and it’s super kid friendly too!
Makes 4 Servings. Nutritional Info Per Serving: 172 Calories, 10.1g Fat (5.2g Saturated), 426mg Sodium, 19.4g Carbs, 4.4g Fiber, 7.4g Sugar, 3.3g Protein
- 1 Tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1/2 tsp salt (more to taste)
- 2 Tbsp minced fresh ginger
- 1 Tbsp curry powder
- 1/8 tsp cayenne pepper
- 4 cups of peeled, sliced carrots (about 6-7 carrots)
- 1 ripe banana, peeled and sliced
- 1 15oz can light coconut milk
- 2.5 Tbsp lime juice
- Toasted pepitas (for garnish)
- Heat oil in a saucepan over medium heat. Add onion and a pinch of salt, saute 5 min until onion is soft. Stir in ginger, cook 1-2 min. Add curry powder, cayenne and 1/4 cup water. Cook 1-2 min, stirring to coat onion & ginger with curry mixture.
- Add carrots, banana, 1 tsp salt and 4 cups water and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are soft enough to be pierced with a fork.
- Puree soup using an immersion blender or in batches using a regular blender. Return soup to pot and stir in 1 cup light coconut milk and lime juice.
- Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half. Ladle soup into bowls, and swirl 1.5 Tbsp coconut milk reduction into each serving. Top with pepitas (about 1 tsp per bowl).
I created this post as part of Book Club Cookbook’s soup swap blogger party, to celebrate the launch of Soup Swap: Comforting Recipes to Make and Share by Kathy Gunst, Resident Chef for NPR’s “Here and Now.”