Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

star

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.

Leave a comment

Please note, comments must be approved before they are published