Vegetarian

Curried Eggplant Soup is for Soup.

Curried Eggplant Soup takes several minutes to prepare.

Curried Eggplant Soup takes 90 minutes to cook.

Curried Eggplant Soup makes 6 servings.

The ingredients for Curried Eggplant Soup are:

1 large Eggplant, peeled and sliced
1 15 oz can Chickpeas, rinsed and drained
1 lg Onion
1 chopped tomato or 1 C canned
4 Cups Vegetable Broth
1 tbsp Soy Sauce
1.5 tbsp Curry Powder
Pinch of Cayenne
1 tsp salt [won't be good without it]
1 spoonful Stevia in the Raw Powder
1/2 C unsweetened Soy Milk
A small slice of bell pepper

Here is how you make Curried Eggplant Soup:

Bake the Eggplant at 400 for 25 minutes. Put 1/2 in Processor and chop the rest. In your soup pot put the chopped onion, tomato, spices and cook in 1C broth until tender. Put some in Processor with the beans. Puree until smooth. Pour everything except soy milk in pot, cook on low for 30 min. Add soy milk, simmer on very low for 15 minutes. Serve warm or cold!Serving Size:?makes 6 or so 1 cup servings

The nutritional information for Curried Eggplant Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 178.1

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,481.5 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 7.9 g
• Protein: 7.6 g

The dietary needs meet for Curried Eggplant Soup is Vegan