Caribbean Creamy Eggplant Soup with Curry

Ingredients:

• 1 sliced ​​smoked pork knuckle
• 4 large eggplants, peeled and cut into large cubes
• 1 can of coconut milk
• 1 peeled and chopped onion
• 1 tbsp chopped garlic
• 2 liters of chicken broth
• 1/4 cup curry powder
• 1 small piece of fresh ginger, peeled and chopped
• 1 lemongrass stalk, chopped
• 1/2 cup heavy cream
• 1/2 can Coco Lopez (coconut cream)

Preparation:

1. In a heavy-bottomed saucepan, sauté the onion, garlic, and pork knuckle until the onion is translucent. Add the eggplant and all remaining ingredients and cook for 30 minutes over low to medium heat. Puree in a food processor and strain through a fine-mesh sieve. Season and serve hot.