Caribbean Eggplant Curry Soup Recipe

Name: Caribbean Eggplant Curry Soup
Ingredients: 1 x Onion, peeled and minced; 1 Tbsp. Minced garlic; 1 x Smoked ham hock; 2 quart Chicken stock; 4 lrg Eggplant, peeled and cut into large dice; 1/4 c. Curry pwdr; 1 can Coconut lowfat milk; 1 sm Knob of fresh ginger, peeled and minced; 1 stalk lemon grass, minced; 1/2 c. Heavy cream; 1/2 can Coco Lopez

by Global Cookbook

Add a photo

click to rate

0 votes | 1225 views

0 reviews | 0 comments

Servings: 4

Ingredients

Cost per serving $4.60 view details

1 x Onion, peeled and minced
1 Tbsp. Minced garlic
1 x Smoked ham hock
2 quart Chicken stock
4 lrg Eggplant, peeled and cut into large dice
1/4 c. Curry pwdr
1 can Coconut lowfat milk
1 sm Knob of fresh ginger, peeled and minced
1 stalk lemon grass, minced
1/2 c. Heavy cream
1/2 can Coco Lopez

Directions

In a heavy bottomed pot, saute/fry onions, garlic and ham hock till the onions are translucent/soft. Add in all remaining 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 warm.

How good does this recipe look to you?

Click to rate it:

Embed This Recipe

What's this?

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Menus and Pairings

Leave a review or comment

Amount Per Serving	%DV
Serving Size 1332g
Recipe makes 4 servings
Calories 761
Calories from Fat 355	47%
Total Fat 42.13g	53%
Saturated Fat 33.99g	136%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 793mg	33%
Potassium 2497mg	71%
Total Carbs 92.78g	25%
Dietary Fiber 33.2g	111%
Sugars 17.82g	12%
Protein 16.92g	27%

Caribbean Eggplant Curry Soup Recipe

Ingredients