Banana coconut soup with avocado skewer

Ingredients for 4 servings:

• 2 cloves garlic
• 2 stalks of spring onions
• 1 bell pepper(s), red or yellow
• 1 chili pepper(s)
• some oil
• 1 can coconut milk (400 ml)
• 200 ml orange juice
• 100 ml vegetable broth, weak
• 3 tbsp soy sauce
• 3 bananas
• 1 tbsp paprika powder, sweet
• 1 tbsp, sautéed curry, mild or hot as desired
• salt and pepper
• 2 tbsp crème fraîche
• ½ avocado(s), ripe

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

spicy and exotic

Peel the garlic, rinse and trim the chili pepper, bell pepper, and spring onions. Cut the vegetables into small pieces and fry them vigorously in hot oil. Deglaze with coconut milk, orange juice, vegetable stock, and soy sauce and simmer over low heat for about 10 minutes. Slice half a banana and set them aside. Slice the remaining 2 1/2 bananas and add them to the pot, simmering briefly. Add paprika, curry powder, salt, pepper, and crème fraîche. Purée the soup and season to taste. Halve the avocado again and cut into strips. Thread these strips onto a skewer, alternating with the banana slices, and serve with the soup.