Step 1
In a large stock pot heat the coconut oil over medium-high heat. Add the onion, ginger, serrano pepper, curry powder and cayenne pepper. Cook until the onions becomes slightly soft and the spices are fragrant. About 5 minutes.

Step 2
Stir in the eggplant, honey, tamari, tomatoes and chickpeas. Cook until fragrant. About 3-5 minutes. Add the coconut milk, veggie stock and plenty of salt and pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for about 30-45 minutes. Add more veggie stock (or water) if too much liquid evaporates.

Step 3
Carefully, with an immersion blender roughly puree half to 3/4 of the soup. Leave it slightly chunky for texture. You can also do this by carefully transferring half of the soup to a blender. Process until smooth. Return the pureed soup to the pot with the remaining “chunky” soup and stir until well combined.

Step 4
Season soup with fresh lime juice, lime zest and plenty of minced cilantro. Adjust salt and pepper as needed and serve hot with a dollop of coconut cream.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Taste test as you go.
• Have fun in the kitchen.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.