Caribbean banana soup

Ingredients for 4 servings:

• 4 shallots
• 4 small bananas
• 2 tsp orange peel
• 150 g tomato ketchup
• 1 red chili pepper(s)
• 400 ml orange juice & grated orange peel
• 800 ml vegetable stock
• 4 tsp desiccated coconut

Instructions

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

Finely dice the shallots, thinly slice the chili pepper, and slice the bananas. Fry the shallots and chili in a non-stick pan without oil. Add the orange juice, orange zest, and broth, and stir in the ketchup. Add all but 12 of the banana slices and puree. Toast the desiccated coconut in a non-stick pan without oil, toss the remaining banana slices in it, and garnish the hot soup with it.