Spicy banana soup

Ingredients for 2 servings:

• 2 tbsp rapeseed oil
• 1 medium-sized onion(s), approx. 100 g each
• 450 g banana(s), weighed without peel
• 1 tsp curry powder
• ¼ tsp cinnamon powder
• some Pul Biber
• 250 ml vegetable stock
• 250 g coconut milk
• possibly salt
• 2 tbsp, heaped peanuts
• some parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

The bananas should be slightly overripe, with brown skin. Slice the banana. Peel and finely dice the onion. Heat the oil in a pan and sauté the diced onion until golden brown. Add the banana slices, curry powder, cinnamon, and a little pul biber and sauté briefly. Deglaze the ingredients with the stock and coconut milk and simmer gently for about 5 minutes. Puree the ingredients with a hand blender and season with salt, if desired. Ladle the soup into bowls or cups and sprinkle with roasted and finely chopped peanuts, freshly chopped parsley, and a little pul biber. Serve the banana soup with some baguette. The specified quantity is enough for 2 bowls or 4 soup bowls.