Appetizers / Soups / Salads

Curried Eggplant and Sweet Potato Soup is for Soup.

Curried Eggplant and Sweet Potato Soup takes 10 minutes to prepare.

Curried Eggplant and Sweet Potato Soup takes 60 minutes to cook.

Curried Eggplant and Sweet Potato Soup makes 6 servings.

The ingredients for Curried Eggplant and Sweet Potato Soup are:

1 eggplant, sliced thinly
1 sweet potatoes, sliced thinly
2 tomatoes
Tumeric, Garlic powder, Garam Masala and Curry Powder, all to taste.
Salt & Pepper to taste
3-4 tablespoons olive oil
1 can kidney beans (or beans of your choice, but i'd suggest black or kidney since they have mild flavors)
Water to cover veggies

Here is how you make Curried Eggplant and Sweet Potato Soup:

1.Add the olive oil to a large pan or skillet and heat. Add the eggplant and sweet potato and sautee for 10-15 minutes to bring out the flavor.2. Add water to cover the veggies + seasoning 3. Cook for approximately 1 hour until everything is veeery soft4. Add the tomatoes in and cook for another few minutes, just to release some of the flavor. 5. Using an immersion blender or food processor, puree the soup to a creamy texture, adding salt and pepper to preference.Serving Size: Makes 6 bowls o' soupNumber of Servings: 6Recipe submitted by SparkPeople user LEAFYGREENJESS.

The nutritional information for Curried Eggplant and Sweet Potato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 215.7

• Total Fat: 10.1 g
• Cholesterol: 0.0 mg
• Sodium: 228.0 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 8.4 g
• Protein: 5.5 g

Curried Eggplant and Sweet Potato Soup is Indian cuisine.

The dietary needs meet for Curried Eggplant and Sweet Potato Soup is Gluten Free