2) Add the bananas, leeks, onion, celery, carrots, garlic and chilli paste. Season with salt and pepper. Saute until caramelised. Stir in the cumin and coriander. Deglaze with the orange juice. Pour in the stock, bring to a boil then lower the heat and simmer for ten minutes.
3) Puree the soup either with a hand immersion blender or in batches in a food processor. Strain into another pot. Stir in the coconut cream and season to taste.
Garnish with skewered griddled prawns, chopped chives and a small dollop of sour cream, if desired.