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Curried Eggplant Soup

Meal.Mates's picture
Curried Eggplant Soup blends well with all moods. The savory can be served both hot or cold. Little lashes of curry powder with sautéed onions & garlic can make Curried Eggplant Soup a unique recipe. Thickened with cream and the scattered oregano gives the ultimate pleasure for your meal. Planning for a weekend get together? I am sure your guests will be highly delighted by your selection of food.
  Diced eggplant 1 Cup (16 tbs) (Unpeeled)
  Olive oil 1 Tablespoon
  Minced green onions with top 1⁄4 Cup (4 tbs)
  Minced garlic 1⁄2 Teaspoon
  Butter 1 Tablespoon
  Unbleached flour 4 Teaspoon
  Curry powder 2 Teaspoon
  Milk 2 Cup (32 tbs)
  Rosemary sprig 1
  Oregano sprig 2
  Heavy cream 1⁄2 Cup (8 tbs)
  Black pepper To Taste
  Salt To Taste

Saute eggplant in oil until golden.
In saucepan, saute onions and garlic in butter until onions are soft.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes and gradually add milk.
Cook and stir until thickened, then add rosemary, oregano and egg plant.
Simmer 15 minutes.
Force through sieve, discarding eggplant peel and herb stems.
Heat, add cream and reheat; do not boil.
Adjust seasonings with salt and pepper.

Recipe Summary

Slow Cooked

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1098 Calories from Fat 784

% Daily Value*

Total Fat 89 g136.8%

Saturated Fat 46.4 g231.9%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 635.1 mg26.5%

Total Carbohydrates 63 g21.1%

Dietary Fiber 11.5 g45.9%

Sugars 27.9 g

Protein 23 g46.8%

Vitamin A 75.9% Vitamin C 32.4%

Calcium 80.4% Iron 46.4%

*Based on a 2000 Calorie diet


Curried Eggplant Soup Recipe