By gourmetmomma on September 12, 2007
Photo by Wobin
Photo by Wobin
"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."
Serving Size: 1 (242 g)
Servings Per Recipe: 2
"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!"
"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!"
"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!"
"Quick easy nice soup. Really enjoyed this."