Curried Eggplant and Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant, sliced thinly1 sweet potatoes, sliced thinly2 tomatoesTumeric, Garlic powder, Garam Masala and Curry Powder, all to taste.Salt & Pepper to taste3-4 tablespoons olive oil1 can kidney beans (or beans of your choice, but i'd suggest black or kidney since they have mild flavors)Water to cover veggies
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 soft
4. 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' soup
Number of Servings: 6
Recipe submitted by SparkPeople user LEAFYGREENJESS.
2. Add water to cover the veggies + seasoning
3. Cook for approximately 1 hour until everything is veeery soft
4. 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' soup
Number of Servings: 6
Recipe submitted by SparkPeople user LEAFYGREENJESS.
Nutritional Info 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
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