The Bahamas - Curried Plantain Soup

I may not know much about the Bahamas, but they make a damn fine soup there.

Plantains and curry are two staples of Caribbean cuisine and go well with many things, but this is the first time I've enjoyed them together in one dish.  Not certain if this is a traditional dish or something that has been fancified by a clever chef using local ingredients.  Either way, it is very delicious and filling.

Three good sized plantains are good enough for this recipe, but if you may add another one or two for an extra thick soup, if that is more to your liking.


And here it is:

Curried Plantain Soup

1 small onion, or, 2 shallots
2 stalks celery, both ends trimmed off
2 cloves garlic, finely chopped
1 one-inch piece of ginger, finely chopped
2 tbsps light vegetable oil
1 tbsp brown sugar
3 plantains
2 tbsps curry powder
1 tbsp cider vinegar
4 cups chicken stock or water
1/4 cup heavy cream
salt and pepper to taste
nutmeg and finely chopped cilantro to garnish

1. Peel the plantains and chop them.  Chop all the other vegetables and keep separate from the plantains.

2. Heat the oil in a large pot.  Sauté the onion/shallots, celery, garlic and ginger until lightly browned.

3. Stir in the brown sugar and carmelize lightly.  Add the curry powder and plantains and mix well.

4. Add the cider vinegar and chicken stock, stir well, bring to a boil, then simmer for 20 minutes.

5. Stir in the heavy cream and simmer for 10 more minutes.

6. Remove from heat and blend the soup in a blender or with an immersion blender.

7. Serve and garnish with a sprinkling of nutmeg and chopped cilantro.  Devour.