Curried Eggplant Soup

Recipe by gourmetmomma
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
  • Cook over medium heat for 30 minutes or until the potatoes are tender.
  • Blend 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.
  • Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
  • Serve 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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