Caribbean Creamy Eggplant Soup with Curry
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 servings as an appetizer
Complexity: easily
Servings: 6 servings as an appetizer
Caribbean-Style Eggplant Cream Soup with Curry - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sliced smoked pork knuckle
- 4 large eggplants, peeled and cut into large cubes
- 1 can of coconut milk
- 1 peeled and chopped onion
- 1 tbsp chopped garlic
- 2 liters of chicken broth
- 1/4 cup curry powder
- 1 small piece of fresh ginger, peeled and chopped
- 1 lemongrass stalk, chopped
- 1/2 cup heavy cream
- 1/2 can Coco Lopez (coconut cream)
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Recipes with similar ingredients: eggplants, pork, onions, garlic, curry, ginger root, coconut milk, cream
Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan, sauté the onion, garlic, and pork knuckle until the onion is translucent. Add the eggplant and all remaining ingredients and cook for 30 minutes over low to medium heat. Puree in a food processor and strain through a fine-mesh sieve. Season and serve hot.
Categories:
recipe / Soups / Cream soups / / Caribbean cuisine
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