Directions

1. Saute onions and garlic in oil in medium saucepan until tender 3 to 5 minutes.
2. Add vegetable broth, coconut milk, sugar, pepper, cumin and salt; bring to a boil.  Reduce heat; simmer 5 to 8 minutes.  Cool slightly.
3. Pour into blender or food processor.  Add 1-3/4 cups banana slices, lime and Serrano chili.  Cover; blend until smooth.
4. Return soup mixture to saucepan; add remaining 1/4 cup banana slices; heat through.  Garnish with toasted coconut, if desired.