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Curried Eggplant Soup

  • Curried Eggplant Soup
Servings
12 people

Ingredients

Servings: people

Instructions

  1. Roast whole eggplants in a 350-degree oven until fallen. (They look like ½ deflated balloons and are soft to touch.)
  2. Sweat ginger, garlic, onion, and carrot over medium heat until translucent.
  3. Take all flesh out of eggplant and discard the skin.
  4. Add to vegetables.
  5. Then add curry, coriander, cumin and vegetable stock. Bring to boil and simmer for 15 minutes. Puree.
  6. Season with pepper and soy sauce.
  7. When serving, garnish with sliced scallions.

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Eugenia Killoran

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