Summary

Ingredients

• 2 large bananas, ripe
• 2 apples
• 1 large onion (s) or shallots
• 2 cloves garlic)
• 1 piece (s) ginger, freshly grated, optional
• 1 teaspoon curry paste, green
• 1 tablespoon oil, a neutral one
• 250 ml multivitamin juice or orange juice
• 250 ml water
• 2 tablespoon tomato paste
• 4 tablespoon pizza tomatoes or fresh tomatoes in pieces
• 1 teaspoon salt
• 1 pinch Garam Masala
• 200 ml coconut milk
• some coriander, fresh, or some roasted kernels or nuts or a few rings spring onions

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Instructions

1. Peel and halve the bananas, core and quarter the apples, but do not peel them. Peel onion and garlic and chop finely. Peel the ginger and grate finely.
2. Heat 1 tablespoon of oil in a saucepan or in a wok. Onion, garlic and curry paste - if you don`t like it so spicy, only take 1/2 teaspoon - don`t fry too hot. Deglaze with the juice and water. Bring to the boil briefly and then turn down to medium heat.
3. Add the banana and apple pieces, salt, garam masala, pizza tomatoes and the tomato paste. Let everything simmer for about 15 minutes. Then puree the mixture to the desired consistency in the food processor or with the blender. The bananas ensure the creamy consistency.
4. Only now add the coconut milk and heat for a few more minutes. The soup shouldn`t boil anymore so that the coconut flavor doesn`t go away. Season to taste and, if necessary, season.
5. It is best to pour the soup into preheated plates and sprinkle with freshly plucked coriander, roasted kernels or nuts and / or a few rings of spring onions.
6. Tip:
7. If you like, you can add small pieces of salmon or crabs after stirring in the coconut milk and let them steep in the soup until they are glassy. Stir gently every now and then. Be careful with salmon, it disintegrates very quickly. If you omit the fish filler, the soup is even vegan.