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Earth Eats: Real Food, Green Living

Curried Roasted Eggplant Soup With Coconut Milk

Baking or roasting the eggplant first makes it easy to puree for soups. (Eoban Binder/WFIU)

This pureed soup has a beautiful balance of flavors and is sure to win over anyone who thinks they don’t like eggplant.

Curried Roasted Eggplant Soup with Coconut Milk


  • 4 eggplants
  • 3 C. water
  • ½ C. extra virgin olive oil
  • ¼ C. lemon juice
  • 1 can Coconut Milk
  • 1 T Curry Paste (or to taste)
  • 2 T fresh ginger, roughly chopped
  • 8-10 cloves of garlic
  • 1-2 jalapeno pepper
  • 1 T brown sugar
  • Salt and pepper to taste
  • Favorite hot sauce to taste
  • Cilantro for garnish
  • Toasted almonds or coconut for garnish


  1. Preheat oven to 350.
  2. Cut the eggplants in half vertically.
  3. Score the inside of the eggplant in a crosshatch pattern, so they cook evenly and quickly.
  4. Lightly drizzle olive oil on the cut side of the eggplant.
  5. Coat sheet pan with oil and place eggplants skin side down on the sheet pan. Add one cup of water to sheet pan and cook in a 350 degree oven for about 25 minutes, or until soft.
  6. Once soft and roasted, use a spoon to scoop everything out of the skin. Discard the skins. Process the eggplant and coconut milk with 1 ½ cups water until smooth (you can always add more water so add as you go to prevent the soup from being too thin.)
  7. Once smooth, add the rest of the ingredient and bring to boil over medium high heat.
  8. Reduce heat and simmer for 15 minutes or longer, so the flavors can blend.
  9. Garnish and serve.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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