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    You are in: Home / Recipes / Curried Eggplant Soup Recipe
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    Curried Eggplant Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 08, 2008

      Great change of pace for eggplant! Took less than 30 minutes from the thought of making to enjoying a cup! I used 1/4 tsp cayenne as well and about 1 1/2 tsp plain curry powder. I do love the flavor so can overlook the color! Thanks for posting!

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    • on November 07, 2008

      I had never used eggplant before today. It looked so beautiful in the vigi isle I had to buy it. I added more liquid because the 3 cups did not cover the eggplant. I ended up having to pour half the liquid out so next time I will stick to the recipe. I used Parsley's tip and spiced it up a bit with some cyanne pepper. This was very easy, tasty and satisfying. Mine turned out green... I was expecting purple. It tasted good so guess thats all that matters :) Thanks!

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    • on August 26, 2008

      The soup's color is a bit unappetizing, but get by that, and it's got a terrific flavor and texture. I didn't measure my eggplant.... I just used 1 medium and chopped it. I used a hot variety of curry powder; it was a perfect match for the dallop of cool yogurt garnish. I'll make this easy yummy soup again. Thanx!

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    • on September 27, 2007

      Quick easy nice soup. Really enjoyed this.

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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
    38%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 445.0 mg
    18%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 5.8 g
    23%
    Sugars 5.9 g
    23%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    vegetable stock

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