1/2 Photos of Curried Eggplant Soup
This is a quick, easy soup to make for lunch. It is a great way to use up leftover eggplant. When adding the curry powder, the quantity given is approximate. There is a huge variation in the spiciness of curry powder. Use an amount that makes the soup taste good to you. If you do not have vegetable stock, any other stock will work.
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- 1Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
- 2Cook over medium heat for 30 minutes or until the potatoes are tender.
- 3Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
- 4Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
- 5Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.
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Nutritional Facts for Curried Eggplant Soup
Serving Size: 1 (242 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 114.2
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 445.0 mg
- Total Carbohydrate 26.4 g
- Dietary Fiber 5.8 g
- Sugars 5.9 g
- Protein 3.2 g
The following items or measurements are not included: