-
1
Heat the oil in a soup pot and add the onion, garlic, and carrots.
-
2
Saute over medium-low heat until the onion is golden, stirring frequently, about 10 minutes.
-
3
Add the water, eggplant, potatoes, bell pepper, tomatoes, ginger, chilies, and garam masala.
-
4
Bring to a rapid simmer, then lower the heat.
-
5
Cover and simmer gently for 20 to 25 minutes, or until the vegetables are tender but not overdone.
-
6
Stir in the peas and cilantro and season with salt.
-
7
Taste for spiciness and adjust the seasonings as desired.
-
8
Mash some of the potato dice with a wooden spoon to thicken the cooking liquid.
-
9
Simmer over low heat, uncovered, for an additional 5 to 10 minutes.
-
10
The vegetables should be enveloped in a thick liquid.
-
11
Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
-
12
Serve in bowls alone or over hot cooked grains.
-
13
You may substitute other vegetables for the ones listed here.
-
14
Instead of eggplant, try substituting a medium head of cauliflower, chopped into bite-sized pieces, or use corn kernels in place of the peas.
-
15
Sweet potato may be used in place of white potato.
-
16
Per serving:
-
17
Calories: 148
-
18
Total fat: 4g
-
19
Protein: 5g
-
20
Fiber: 7g
-
21
Carbohydrate: 26g
-
22
Cholesterol: 0mg
-
23
Sodium: 48mg
