Curried Eggplant Soup

1. 1

   Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.

2. 2

   Cook over medium heat for 30 minutes or until the potatoes are tender.

3. 3

   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.

4. 4

   Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.