Caribbean Eggplant Curry Soup

Total Time:
1 hr 20 min
Prep:
40 min
Cook:
40 min
Ingredients
  • 1 onion, peeled and chopped
  • 1 tablespoon of chopped garlic
  • 1 smoked ham hock
  • 2 quarts chicken stock
  • 4 large eggplant, peeled and cut into large dice
  • 1/4 cup curry powder
  • 1 can coconut milk
  • 1 small knob of fresh ginger, peeled and chopped
  • 1 stalk of lemon grass, chopped
  • 1/2 cup heavy cream
  • 1/2 can Coco Lopez
Directions

In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot.


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