Caribbean Eggplant Curry Soup |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 1 |
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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:
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.
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