Curriedeggplantsoup Recipes

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CURRIED EGGPLANT SOUP



Curried Eggplant Soup image

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.

Provided by gourmetmomma

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 112.7, Fat 0.4, SaturatedFat 0.1, Sodium 591.2, Carbohydrate 25.8, Fiber 6.1, Sugar 5.9, Protein 3.4

CARIBBEAN EGGPLANT CURRY SOUP



Caribbean Eggplant Curry Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 11

1 onion, peeled and chopped
1 tablespoon of chopped garlic
1 smoked ham hock
2 quarts chicken stock
4 large eggplant, peeled and cut into large dice
1/4 cup curry powder
1 can coconut milk
1 small knob of fresh ginger, peeled and chopped
1 stalk of lemon grass, chopped
1/2 cup heavy cream
1/2 can Coco Lopez

Steps:

  • In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot.

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