Dole's Sweet and Spicy Plantain Soup
![Spicy_Plantain_Soup_12x6](/-/media/project/dole/recipe-images/spicy_plantain_soup_12x6.jpeg?h=609&w=1200&rev=b07f7abd8b3b4ee9bc770ab90d506a28&hash=C6E71CC78156D7F153F9FC2BEDD59D49)
Ingredients
- 1/2 DOLE® Onion, peeled and chopped
- 1 stalk DOLE Premium Celery Hearts, chopped
- 1 DOLE Carrot, peeled and cut into chunks
- 1 garlic clove, peeled and chopped
- 1 small jalapeno chili, seeded and chopped
- 1 inch piece of fresh ginger, peeled and chopped
- 2 DOLE Plantains, peeled and cut into chunks
- 1 cup DOLE Pineapple, peeled, cut into chunks
- 2 tablespoons sesame oil
- 1 tablespoon curry powder
- 1/2 teaspoon cayenne pepper
- 1 cup DOLE Pineapple Juice
- 3 cups low sodium vegetable stock
- 1 cup lite coconut milk
Directions
- Heat oil in a large saucepan over medium heat and add onion, celery, carrot, garlic, jalapeno, ginger, plantains, and pineapple. Cook for 5 minutes, stirring occasionally.
- Add curry powder, cayenne, pineapple juice, vegetable stock, and coconut milk to saucepan. Bring to boil, then reduce heat to simmer for 45 minutes. Remove from heat.
- Pour soup into a blender and blend until smooth.
- Season to taste with salt and pepper. Return soup to saucepan over medium heat to warm through.