Although this quick eggplant coconut soup requires minimal ingredients, it is packed with major anti-inflammatory properties. Eggplant contains antioxidants such as nasunin and chlorogenic acid, which support overall health. The addition of coconut milk is wonderful for flavor and texture, but it also contains healthy fats and vitamins. The combination of eggplant and coconut milk makes for a flavorful soup with a delicate blend of sweet and savory. It is creamy, and rich and balances nicely with the depth of ginger, turmeric, and garlic. The best part about this recipe is how easy it is to prepare and how fast it cooks (only 20 minutes). This healing soup is the perfect comfort food that can be enjoyed any time of the day.

Ingredients & benefits

1. Yellow onion. High in antioxidants and compounds that fight inflammation.
2. Garlic. Boosts the immune system.
3. Eggplant. Rich in many nutrients & high in antioxidants.
4. Coconut milk. Contains healthy fats and is lactose-free.
5. Ginger & Turmeric. Reduces inflammation.
6. Vegetable broth. High in vitamins and calcium.

How to make quick eggplant coconut soup

Ingredients & Equipment

• Large pot
• Measuring cups and spoons
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 eggplant peeled and chopped
• 1 13.5 oz can of coconut milk (make sure it is full fat)
• 2 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• salt and pepper to taste
• Optional: freshly chopped cilantro for topping

Instructions

1. In a large pot, heat the olive oil over medium heat and add the onion and garlic. Cook for 2-3 minutes or until the onion starts to become translucent.
2. Next, add the eggplant, coconut milk, vegetable broth, ginger, turmeric, salt, and pepper and mix.
3. Then, increase the heat to bring the mixture to a boil. Reduce the heat and let simmer for 15-20 minutes covered or until the eggplant becomes soft.
4. Lastly, blend the soup with an immersion blender or a stand-up blender until creamy.
5. Serve with fresh cilantro and enjoy!

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5.0 from 2 votes

Quick Eggplant Coconut Soup

Quick eggplant coconut soup made with eggplant, coconut milk, and spices. A delicious, nutrient-dense soup with numerous health benefits!

Prep Time 10 mins

Cook Time 20 mins

Course: Soup

Servings: 2

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Calories: 198 kcal

Equipment

• 1 Large pot
• Measuring cups and spoons

Ingredients

1x 2x 3x

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 1 medium eggplant (peeled and diced)
• 1 13.5oz can of coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• salt and pepper to taste
• 1/4 cup chopped cilantro (optional for topping)

Instructions

1. In a large pot, heat the olive oil over medium heat and add the onion and garlic. Cook for 2-3 minutes or until the onion starts to become translucent.
2. Next, add the eggplant, coconut milk, vegetable broth, ginger, turmeric, salt, and pepper and mix.
3. Then, increase the heat to bring the mixture to a boil. Reduce the heat and let simmer for 15-20 minutes covered or until the eggplant becomes soft.
4. Lastly, blend the soup with an immersion blender or a stand-up blender until creamy.
5. Serve with fresh cilantro and enjoy!

Nutrition

Serving: 1 bowl | Calories: 198 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 9 g | Sodium: 591 mg |

Nutritional information is automatically calculated and should be used as an approximation only.