by Erica Perez March 01, 2018 1 Comment

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, who offers private chef services in the Bay Area. 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 Lemon (also known as Persian Lime or limu omani), fenugreek leaves and shallots. A staple of Persian cuisine, Omani Black Lemons 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.

(Photo credit: Theresa Buchanan)

Serves 6-8

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 Persian Lime Curry Rub 
Salt to taste
Chili oil for garnish (optional)
Toasted sunflower seeds or toasted pine nuts for garnish (optional)

Directions:

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.

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.

Garnish with toasted seeds or nuts and/or chili oil.



Erica Perez
Erica Perez

Author



1 Response

Karen M. Nadow
Karen M. Nadow

March 03, 2018

OMG! Even the eggplant and garlic alone…was enough to “INFUSE” my kitchen! Wow, BIG WOW I have used the Persian Lime Curry for all the other recipes….THIS on ..blows the top off the mountain! God bless you and thank you…have passed along to all my friends…especially the vegetarians! YUM! Karen M. Nadow, Holland, Vt….

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