Summary

Ingredients

• 2 cloves garlic
• 2 sprigs spring onion (s)
• 1 bell pepper (s), red or yellow
• 1 chilli pepper (s)
• some oil
• 1 can coconut milk, (400 ml)
• 200 ml orange juice
• 100 ml vegetable broth, weak
• 3 tablespoon soy sauce
• 3 banana (s)
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon, leveled curry, mild or hot as desired
• salt and pepper
• 2 tablespoon crème fraîche
• 0.5 ½ avocado (s), ripe

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Instructions

1. Peel the garlic, rinse and clean the chilli pepper, paprika and spring onion. Cut the vegetables into small pieces and fry them vigorously in the hot oil. Deglaze with coconut milk, orange juice, vegetable stock and soy sauce and simmer for about 10 minutes over low heat.
2. Cut half a banana into slices and set them aside. Cut the remaining 2 1/2 bananas into pieces and add to the saucepan, let simmer briefly. Add paprika powder, curry, salt, pepper and creme fraiche and puree the soup and season to taste.
3. Halve the half avocado again and cut into strips. Stick these alternately with the banana slices on a skewer and serve with the soup.