Monday, March 12, 2007


Lately, I was invited to take part in a "Soup Swap" event organized by the sweet Rai at "Ugly Fruit". After having been inspired by an American blog (see link) dedicated to soup swapping, Rachel decided to do the same here in Geneva...

After a lot of brainstorming, I decided to contribute with a "Banana Soup", because the association of sweet and savory flavors always attracts me.

The final result literally blew me off my feet! This "Caribbean Banana Soup" was/is absolutely gorgeous and exquisite (I say that not just because I made it, but because it is truly mind-blowing ...)!!!

With this soup, you can taste the delicate aromas of the bananas, of the Basm
ati rice, of the kaffir lime leaves and of the spices. Nothing is overwhelming and the flavors are harmoniously blended together in order to give the most wonderful and rafined soup I have ever tasted! This "Caribbean Banana Soup" is smooth like velvet, sweet like honey and ever so slightly salty. The coconut cream and yogurt add a silky and unctuous texture as well as a thickish body that reminds me of veloutés. To savor this soup is a unique experience for the body, soul and tastebuds. It's generous taste will take you to that colorful place called the Caribbean, and believe me, you will not want to go back to the real world!

This recipe was adapted from the Sw
iss magazine “Cuisine De Saison” (12 December 2003).

~ Petite Anse, Martinique, Caribbean. ~

Makes soup for 2 people.

1 Shallot, chopped
1 Banana (200g), peeled and sliced

1 Tbs Fresh ginger, grated
1 Tbs Unsalted butter
50g Basmati rice

2 Kaffir lime leaves, bruised
1/2 - 1/3 Tsp Curry powder
1/2 - 1/3 Tsp Curcuma powder
1/2 - 1/3 Tsp Cinnamon powder

6 dl Water (+ more)
2 Cubes chicken stock
2 Tbs Coconut cream powder
180g Plain yogurt
Salt, to taste

~ The simmering soup. ~


1. Heat a soup pan over medium heat.
2. Add the butter and shallot. Cook until translucid.
3. Add the banana, ginger, rice and spices.

4. Stir-fry for 1 minute.

5. Pour the water into the pan.

6. Add the cubes of chicken stock and the kaffir lime leaves.

7. Bring to a boil and let simmer for about 20 minutes, covered.
8. Remove the lime leaves.
9. Add the coconut milk powder.

10. Puree the soup in a blender.

11. Pour the soup back into the pan and incorporate the yogurt.

12. Salt to taste and serve.

Add a little water if you find that the soup is too thick.
Don’t reheat the soup once the yogurt has been incorporated, otherwise you will have a bad surprise (curdled yogurt).

Serving suggestions:
Eat this soup as a starter or for lunch with a slice of cornbread (see recipe). It can be served either warm or cold.

(Martinique -Pic by Jean Saint Martin


  1. Banane... pas pour moi. A demain.

  2. tout cela a l'air délicieux et merci pour ton commentaire sur mon papier du jour

  3. vraiment originale cette soupe !
    tu as raison il faut essayer

  4. Très belle couleur pour cette soupe très originale!

  5. Très belle couleur pour cette soupe qui est très originale!

  6. Etonnante, et tres attirante. Je ne sais pas si j'aimerais, mais ca m'intrigue.

  7. I love banana,it's good.
    Tres belle soupe

  8. J'adore cette soupe hyper-originale d'avance ! je note la recette illico !
    Grosses bises

  9. Moi je je laisse pas ma part...merci

  10. MAMINA: Dommage ;-P!

    CUISINEPLURIELLE: Merci pour ta visite et ton commentaire!

    MOUNET47: Merci! Oui, je te la recommande vivement...

    CHRIS: Un grand merci!

    GRACIANNE: Etonnante est le mot juste! Son goût est incomparable. Bien que faite avec de la banane, elle est pas bizarre du tout. Si tu aimes la cuisine exotique et le curry, je te la conseille...

    POM D'API: Thanks! You should try it it... Bises.

    HÉLÈNE (cannes): Merci! J'espère qu'elle te plaira. Bises...

    COLETTE CAYENNE: Et tu as tout à fait raison ;-P!!!

  11. J'adore! mais l'un ne va pas sans l'autre .... il me faut le décor et tout et tout..du soleil, sans nuage, en revanche sans les moustiques ;-)

  12. How very interesting! I love bananas,even in savory food, but had never previously imagined it in soup. And I'm a fan of Caribbean cuisine (have a couple of cookbooks on such) so I really think I'd love this. Thank! :)

  13. MINOUSHKA: Je te comprends, mais lorsqu'on ne peut pas avoir le décor, alors la soupe est la pour nous remonter le moral ;-P!!!

    CHRISTINE: Thanks for your visit and comment! Yes, Caribbean food is awesome. I really recommend you this soup. It's so wonderful...

  14. I just made this, amazing. I cooked the Basmati separately in the chicken stock with the Lime leaves and used the rest as a sauce which was delicious~

  15. ANONYMOUS: I'm glad you liked it! Thanks for passing by!