Curried Eggplant Soup
"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."
photo by DeliciousAsItLooks
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 cups cubed eggplants
- 1 cup chopped onion
- 1 cup diced potato
- 3 cups vegetable stock
- 1⁄2 teaspoon kosher salt
- 1 teaspoon curry powder
- plain yogurt
- curry powder
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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Reviews
-
Not the most appetizing-looking soup, but it tasted yummy and was easy to make. -
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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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.
RECIPE SUBMITTED BY
my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night.
<img src=http://sdb.smugmug.com/photos/155733404-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732230-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732380-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732619-Th.jpg>
my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of.
<img src=http://sdb.smugmug.com/photos/13665820-Th.jpg> <img src=http://sdb.smugmug.com/photos/297546-Th-2.jpg> <img src=http://sdb.smugmug.com/photos/291210-Th-2.jpg> <img src=http://sdb.smugmug.com/photos/142205931-Th.jpg>
like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference.
my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs.
zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph.
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i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house.
i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown.
i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar.
when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy.
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