Caribbean Eggplant Curry Soup

• 1 onion, peeled and chopped
• 1 tablespoon of chopped garlic
• 1 smoked ham hock
• 2 quarts chicken stock
• 4 large eggplant, peeled and cut into large dice
• 1/4 cup curry powder
• 1 can coconut milk
• 1 small knob of fresh ginger, peeled and chopped
• 1 stalk of lemon grass, chopped
• 1/2 cup heavy cream
• 1/2 can Coco Lopez

1. In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent.
2. Add all other ingredients and cook for 1/2 hour under slow to medium heat.
3. Puree in a food processor and strain through a fine sieve.
4. Season and serve hot.

onion, garlic, hock, chicken stock, eggplant, curry powder, coconut milk, knob of fresh ginger, stalk of lemon grass, heavy cream, lopez

Taken from www.foodnetwork.com/recipes/caribbean-eggplant-curry-soup-recipe.html (may not work)