Curried Eggplant and Sweet Potato Soup

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Nutritional Info
  • 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

View full nutritional breakdown of Curried Eggplant and Sweet Potato Soup calories by ingredient


Introduction

I had so many veggies and so little time, so I whipped up this curried soup! It's super simple and delicious and packed with goodness. I hope you enjoy! I had so many veggies and so little time, so I whipped up this curried soup! It's super simple and delicious and packed with goodness. I hope you enjoy!
Number of Servings: 6

Ingredients

    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

Tips

I'd recommend serving this with some roasted potatoes cooked with salt, pepper and rosemary. YUM! Garam Masala is quite sweet, so don't worry about it being too spicy. IF you want an even creamier soup, but to still keep it vegan- add an avocado when you puree!


Directions

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.