SPICY CARIBBEAN BANANA SOUP

A hot and spicy Banana Soup with grilled shrimps. Perfect to dive into the Caribbean Feeling.

 Course Lunch

 Cuisine Caribbean

 Diet dairy-free, gluten-free

 Time Fast - 30 minutes

 Lunch soups & stews

 Servings 5

 Calories 394 kcal

Ingredients

• 3 lb bananas
• 6 medium sized potatoes
• 3 carrots
• 2 onions
• 2 slices of celery root
• 1 can of coconut milk
• juice of one lemon
• salt
• pepper
• curry
• paprika powder
• 2 garlic cloves
• 4 tbsp coconut oil NOTE 1
• some parsley
• saffron to garnish
• 20 shrimps
• garlic oil NOTE 2
• salt
• pepper

Metric - US Customary

Instructions

1. Defrost and devein shrimps if needed.
2. Cut potatoes, carrots, onions, garlic & celery root into rather small pieces, fry it all together on medium heat in coconut oil.
3. Add coconut milk and some water, leave to boil.
4. Add bananas, lemon juice & spices to taste. CAREFUL NOW, THE SOUP CAN STICK TO BOTTOM EASILY SINCE THE BANANAS ARE IN ! ! !
5. Leave soup to cool a little, blend it real fine. Reheat for serving.
6. Heat garlic oil in pan and place shrimps, salt and pepper them, turn them over once, finished, ready to garnish with parsley & spices.

Recipe Notes

1. If you don't have it use olive oil instead, or some other fat.

2. We always have garlic oil in our fridge. Screw top jar filled with olive oil, grated down garlic cloves and 3 pinches of sea salt. Lasts long and is always handy to have.

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