Curried Eggplant Soup

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0.7 min read
Healthy Vegetarian Recipe

Curried Eggplant Soup

Course: Soup, Vegetarian
Cuisine: Vegetarian
Yield: 12 people


  • 4 large eggplants washed
  • 1 tablespoon fresh ginger peeled and finely diced
  • 2 tablespoon garlic finely chopped
  • 1 cup onion chopped
  • 1/2 carrot peeled and chopped
  • 1 tablespoon curry powder
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 gallon vegetable stock
  • black pepper to taste
  • 1 teaspoon soy sauce (low-sodiu)


  • Roast whole eggplants in a 350-degree oven until fallen. (They look like ½ deflated balloons and are soft to touch.)
  • Sweat ginger, garlic, onion, and carrot over medium heat until translucent.
  • Take all flesh out of eggplant and discard the skin.
  • Add to vegetables.
  • Then add curry, coriander, cumin and vegetable stock. Bring to boil and simmer for 15 minutes. Puree.
  • Season with pepper and soy sauce.
  • When serving, garnish with sliced scallions.