Red slow soup with eggplant and coconut milk: vegan & delicious

And here’s how it’s done:

1. In the first step, wash and cut the aubergines and quarter them lengthwise, then cut them into bite-sized cubes. Peel and finely chop the shallots, garlic and ginger. Heat the oil in a pan and fry the eggplants over high heat while it turns until slightly browned. Add the shallots, garlic and ginger and sauté for about 3 to 4 minutes.
2. Then add the spices and the curry paste and let it boil a little. Now mix the tomato paste and pour the broth and coconut milk. Rinse the lentils, drain, put in the pan and cook for about 15-20 minutes until the lentils are soft.
3. Meanwhile, wash the coriander leaves, dry and set a few stalks aside. Remove the remaining leaves and chop finely. Season the soup with salt and pepper and add the chopped coriander. Garnish with the remaining coriander and serve. The soup is ready, we wish you a good appetite!

With the delicious Slow soup with eggplant and coconut milk you definitely have a taste for it. Do you want more lenses? Try our pumpkin and lentil pie!

Do you also love soups in the summer? Click through our gallery of the eight best recipes for cold summer soups. You will definitely find a new soup favorite.

And if you’re generally interested in soups, don’t miss our practical tips. In the video we tell you how your soup guarantees success!

You can find even more great recipes and tips on how to cook them yourself on our soup page.

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