Curried Eggplant Soup
35 mins (prep 5, cooking 30)
7 ingredients
2 servings
This is a quick, easy soup to make for lunch. It is a great way to use up leftover eggplant. When adding the curry powder, the quantity given is approximate. There is a huge variation in the spiciness of curry powder. Use an amount that makes the soup taste good to you. If you do not have vegetable stock, any other stock will work.

Categories:  <-60-mins , for-1-or-2 , beginner-cook , onions , easy , number-of-servings , vegetarian , potato , soups-&-stews , vegetable , time-to-make ,
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Serving Size (596.0 g)
Servings 2
Amount per Serving
Calories 190.16 Calories from Fat 17.91
% Daily Value *
Total Fat 1.99g 6.11%
Saturated Fat 0.38g 3.77%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 714.39mg 59.53%
Total Carbohydrate 43.57g 29.05%
Dietary Fiber 12.95 g 103.63%
Sugars 14.7 g %
Protein 7.43g 29.72%
Vitamin A 14942.67IU% Vitamin C 14.08mg%
Calcium 65.94mg% Iron 2.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cubed, chopped onion, diced potato, plain yogurt