Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

Main dish Persian lime curry rub Side dish Vegan Vegetarian
Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

By Theresa Buchanan

Servings

6-8

If you follow us on Instagram, you know that our favorite thing to do is post the beautiful pictures of delicious meals, snacks and drinks our customers have made using our spices! Sometimes, we luck out and score the recipes.


This soup comes to us courtesy of customer Theresa Buchanan. Theresa's original recipe included more vegetable stock and a couple additional spices, but we adapted it for a family of four with leftovers.


A warming winter vegetable soup is the perfect match for one of our most popular blends, Persian Lime Curry Rub. One of our signature creations, this blend marries a curry powder base with Omani Black Lime (also known as Persian Lime or limu omani), fenugreek leaves and shallots. A staple of Persian cuisine, Omani black limes are typically boiled in salt brine and then sun-dried, giving them a complex citrusy flavor with funky, fermented notes. (We sell them whole or ground, by the way.)


Their flavor pairs wonderfully with the sweet undertones of savory fenugreek leaves and shallots.


Theresa's soup adds another layer of umami with the roasted eggplant and garlic. Although this recipe calls for roasting just these two ingredients, you could probably roast the cauliflower as well with great results.

Ingredients

  • 1 large eggplant
  • Olive oil
  • 3-5 whole cloves garlic
  • 1 small head cauliflower, cut into florets
  • 8 cups vegetable broth
  • 1 russet potato, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1/2 yellow onion, roughly chopped
  • 1 can coconut milk
  • 1 thumb fresh ginger, peeled and grated or chopped fine

  • 2 tablespoons Oaktown Spice Shop Persian Lime Curry Rub 

  • Salt to taste
  • Chili oil for garnish (optional)
  • Toasted sunflower seeds or toasted pine nuts for garnish (optional)

Directions

  1. Preheat oven to 400. Cut eggplant into 2-inch pieces, drizzle generously with olive oil, salt and whole garlic cloves. Toss. Roast for 40 minutes, stirring halfway through.
  2. Combine all other ingredients in stock pot and simmer until cauliflower and potatoes are soft. Add eggplant and garlic. Puree. Add more salt or Persian Lime Curry as desired.
  3. Garnish with toasted seeds or nuts and/or chili oil.

Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

COMMENTS

  • Terry G. on

    Oh. My. Goodness! I’ve been wanting to make this soup for ages but it kept getting buried under all my other printouts. I was organizing my pantry and rediscovered the rub and on a whim whipped up the soup. It was absolutely incredible! The eggplant softened to butter and got all caramelized during the roasting process and when everything was pureed together it became so so much more than the sum of its parts! The kitchen smells amazing and the soup is just beyond! SO happy to have this crazy flavorful and different soup not just for us but for our many vegetarian friends and family. WOW!

  • Natasha on

    Wow. Wow. This is something special. And it tastes far too good to be so healthy. I’m on my second batch in a week.

  • Noellynn on

    I have used this for years in my signature garlic, cheddar, sour cream, black pepper mashed potatoes along with Hot Madras Curry powder! It really makes the dish unique and unlike anything else that people have ever tasted

  • Eleanor Alperton on

    I got some Persian Lime Curry Sauce as a present. I used it and made up a recipe. We loved it. Tender, juicy and delicious. I can’t wait to buy more and explore more of your spices.

    3 lamb shoulder chops, browned, (About 2 pounds)
    2 onions cut
    6 carrots cut
    A little diced celery
    A little water

    Persian lime curry rub

    A little extra pepper, cinnamon, ground ancho chili pepper. I cooked it in my instant pot on stew for 40 minutes.
    The left over liquid I used later for soup.

  • jane on

    Nice mildly hot kick to it. Fresh cilantro at the end rounds it out. Thank you for your great store.

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