Recipe courtesy of Herb Wilson
Caribbean Eggplant Curry Soup
- Total: 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.