Recipe courtesy of Herb Wilson

Caribbean Eggplant Curry Soup

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  • Total: 1 hr 20 min
  • Prep: 40 min
  • Cook: 40 min
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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


  1. 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.