Spiced Vegetable and Banana Soup

This is one of the best soups I have ever made. It has a wonderful and complex flavour. I highly recommend it. From Bon Appetit. I did not use canned pumpkin but made my own puree in the microwave.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 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

Directions

1. Melt butter in heavy large pot over medium-high heat.
2. Add carrot and next 6 ingredients and sauté 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.