Soup from the Garden


Still making lots of soup in the Arnold house, today we experimented with eggplant, made possible by a friend’s garden bounty. Somehow all my soups lately are orange. What can I say? It’s a great color. And yummy and super satisfying.

Carrot and Eggplant Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


* 8 carrots, sliced into chunks
* 4 Japanese eggplants, sliced into chunks
* 1 onion, chopped
* 6 cups broth (veggie or beef)
* 2 tbsp coconut oil
* 2 tsp turmeric
* 2 tsp coriander
* 1tbsp fennel seed
* 5 cloves garlic
* Salt
* Pepper
* 1 can coconut milk


Put the oil in a large pot. Pop everything in the pot. Bring to a boil and simmer until veggies are soft. Add coconut milk. With an immersion blender, blend it smooth.

3 replies to “Soup from the Garden

  1. That looks delicious. I love homemade soup, but never end up making it very often for some reason.

    Don’t believe I’ve ever personally cooked eggplant before either. Maybe I’ll give this recipe a try one of these days soon..

    Thanks for sharing.

    1. The Japanese eggplant tastes pretty mild as compared to the eggplant we usually eat. Honestly I couldn’t really taste it in this soup which was disappointing to me as I love eggplant 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star