Ingredients
1 lb Pork tenderloin, thinly sliced and ‘bite-size’
1 lb potatoes, peeled and coarsely chopped
1 lb sweet potatoes peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
1 lb carrots, coarsely chopped
1 celery heart (inner pale stalks with leaves), coarsely chopped (1 cup)
1 large apple (preferably Granny Smith), peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped
4 Cups vegetable broth, (plus water to cover)
1 can coconut milk
3 Tbsp Flavoured Olive Oil, divided
2 Tbsp White Balsamic Vinegar
1 Tbsp curry powder
1 tsp salt
1 tsp coarse black pepper
½ cup chopped fresh cilantro, plus more to garnish
Directions
Heat 2 Tbsp Olive Oil over med-high heat in a large soup pot.
Sauté sliced pork, in batches (so they are in a single layer), until just cooked and they begin to brown, then remove to a plate with a slotted spoon.
Add remaining oil, sauté onion for 3 minutes, add celery and sauté 2 minutes more.
Add Balsamic Vinegar to deglaze the pot.
Now add broth plus all the spices and raise heat to bring to a boil, then add both potatoes & carrots, reduce heat and simmer covered 15 minutes.
Add fruit and simmer another 5 minutes covered.
Add the cilantro and blend with an immersion blender until mostly smooth.
Return pork to pot, heat through.
Serve and garnish with fresh cilantro sprigs and a slice of fresh lemon to squeeze.
Soup can be made 2 days ahead and chilled, covered.
Reheat to serve.