Curried Eggplant Soup
Eggplants are actually a fruit, not a vegetable, and belong to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Curried Eggplant Soup
Ingredients
Instructions
-
Heat oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until onion becomes translucent.
-
Add curry powder and cook for another minute.
-
Add diced eggplant and cook for 5 minutes, stirring occasionally.
-
Pour in coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the eggplant is tender.
-
Remove from heat and let it cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
-
Return the soup to the pot and stir in lime juice and salt. Simmer for another 5 minutes.
-
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 22g8%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
