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Caribbean Eggplant Curry Soup

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


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


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