Curried Eggplant Soup

Name: Curried Eggplant Soup Recipe
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 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

Minutes to Cook: 90

Number of Servings: 6

Ingredients

1 large Eggplant, peeled and sliced1 15 oz can Chickpeas, rinsed and drained1 lg Onion1 chopped tomato or 1 C canned4 Cups Vegetable Broth1 tbsp Soy Sauce1.5 tbsp Curry PowderPinch of Cayenne1 tsp salt [won't be good without it]1 spoonful Stevia in the Raw Powder1/2 C unsweetened Soy MilkA small slice of bell pepper

Directions

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

Servings Per Recipe: 6

Nutritional Info 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

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