Spiced Vegetable And Banana Soup

• 1 1/2 tablespoons butter
• 3/4 cup chopped carrot
• 3/4 cup chopped celery
• 3/4 cup chopped ripe banana
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 whole clove
• 5 cups low sodium chicken broth
• 2 cups canned pumpkin puree
• 3/4 cup light coconut milk
• 1/4 cup sweetened condensed milk
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon crumbled dried sage
• 1/4 teaspoon ground allspice
• 1/4 teaspoon yellow curry powder
• 1/4 cup chopped fresh cilantro

1. Melt butter in heavy large pot over medium-high heat.
2. Add carrot and next 6 ingredients and saute until vegetables are soft, about 10 minutes.
3. Discard bay leaf.
4. Transfer mixture to processor and blend until smooth.
5. Return mixture to pot. Add broth and all remaining ingredients except cilantro.
6. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.
7. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.).
8. Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

butter, carrot, celery, chopped ripe banana, onion, garlic, bay leaf, clove, chicken broth, pumpkin puree, light coconut milk, condensed milk, ground nutmeg, ground cinnamon, ground coriander, sage, ground allspice, curry powder, fresh cilantro

Taken from www.food.com/recipe/spiced-vegetable-and-banana-soup-131690 (may not work)