Soup from the Garden

August 9, 2014

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
Time: 20mins
Difficulty: easy
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Ingredients

* 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

Instructions

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 responses to “Soup from the Garden”

Sandy

August 10, 2014

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.

Reply
1. Karen
  
  August 10, 2014
  
  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 🙂
2. Sandy
  
  August 10, 2014
  
  That may be good for the rest of my family then. They can be boring eaters 🙂