Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Tanzania.
Ingredients
2 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 large green bell pepper, diced
2 large carrots, diced
2 large tomatoes, diced
6 medium Yukon gold potatoes, cubed
1 large green (unripe) banana, cubed
1 (14-ounce) can coconut milk
4 cups water
Salt and black pepper, to taste
1 large avocado, pitted, peeled and sliced, for serving
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the bell pepper and carrots and sauté for 5 to 10 minutes.
Add the tomatoes and cook for 10 to 15 minutes. Most of the liquid should evaporate.
Add the potatoes, banana, coconut milk and water. Stir the ingredients together and season with salt and black pepper. Reduce the heat to medium-low, cover the pot and simmer for 30 minutes. Serve the soup with the slices of avocado on top.
