Creamy Banana Soup
I had this soup at Jacob's at the Hotel Kura Hulanda during a trip to Curacao. I had to ask if by banana they meant what we call bananas or plantains. As it turns out, it was plantains. The server warned me against it because she finds it too sweet. This made me want to try it even more!
Ready in: 15 minutes
2 tablespoons olive oil
2 large very ripe plantains
1 sweet potato
2 cloves garlic, crushed
1 teaspoon cinnamon
1. Preheat the oil in a large soup pot over medium high heat. Use a knife to cut the ends off of the plantains and slit the peel longwise. Remove the peel with your hands, then cut the plantains into chunks.
2. Peel the sweet potato and cut into small cubes. Add the plantains, sweet potato and garlic to the pot, and cook until browned, 3-5 minutes. Season with salt and pepper.
3. Add just enough water to the pot to cover the vegetables. Bring to a boil, then reduce to a simmer. Cook covered until the sweet potato and plantains are fork tender, about 10 minutes.
4. Use a slotted spoon to transfer the vegetables to the blender. Add 1 cup of the cooking water, then blend, adding more water as needed until the soup reaches a smooth, creamy consistency. Taste for seasoning. Serve.
shredded queso blanco
a dollop of plain, nonfat Greek yogurt