This Plantain soup is rich, thick and flavored with garlic, cumin and fresh cilantro.
2 stalks of diced celery
1 large red onion, chopped
4 garlic cloves, minced
3 carrots, chopped
2 tablespoons of unsalted butter
2 tablespoons of olive oil
1 teaspoon of cayenne pepper
1 tablespoon of ground cumin
1 red bell pepper, chopped
6 cups of chicken broth
3 green plantains, peeled and cut into 1 inch pieces
Kosher salt and pepper
1 cup of fresh chopped cilantro
In a large soup pot, melt the butter and olive oil on medium heat. Add the celery, red onion, and red bell pepper and cook until softened about 10 minutes. Add the garlic and cook and additional 1-2 minutes. Add the cayenne pepper, and cumin and stir for another 5 minutes. Add the cut plantains and chicken broth. Bring the soup to a boil and then lower the temperature to a low simmer for about 40 minutes.
Using a hand held blender or regular blender puree the soup to your desired smoothness. Add the chopped cilantro and season with kosher salt and pepper to taste.
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