Soup from the Garden

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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
  • Print

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 thoughts on “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.

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