Crispy Eggplant with Fresh Mozzarella, Tomatoes, Pickled Raisins and Mint
Make this with hot eggplant, or eggplant that has been roasted and cooled. Room-temperature eggpl...
1 onion, shredded
1 tablespoon sunflower oil
1cm of fresh ginger, shredded
1kg of carrots in slices
1 clove garlic, chopped
3 cups vegetable broth
1 cup coconut milk
Juice of 1 orange
Heat sunflower oil in saucepan. Add ginger and onion and saute for a few minutes, stirring constantly.
Add carrots and garlic and stir for a further 2 minutes. Mix in vegetable broth and coconut milk and bring to boil.
Reduce heat and simmer uncovered for about 15 minutes until carrots are tender.
Puree soup with a blender. Add orange juice and seasoning to taste.