Curried Eggplant Soup Recipe

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Curried Eggplant Soup
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  1. Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
  2. Cook over medium heat for 30 minutes or until the potatoes are tender.
  3. Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
  4. Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
  5. Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1380.44 Kcal (5780 kJ)
Calories from fat 1.26 Kcal
% Daily Value*
Total Fat 0.14g 0%
Sodium 56341.94mg 2348%
Potassium 544.12mg 12%
Total Carbs 279.5g 93%
Sugars 9.17g 37%
Dietary Fiber 6.39g 26%
Protein 3.08g 6%
Vitamin C 8.7mg 14%
Vitamin A 0.7mg 22%
Iron 1mg 5%
Calcium 50.5mg 5%
Amount Per 100 g
Calories 235.72 Kcal (987 kJ)
Calories from fat 0.22 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 9620.74mg 2348%
Potassium 92.91mg 12%
Total Carbs 47.73g 93%
Sugars 1.57g 37%
Dietary Fiber 1.09g 26%
Protein 0.53g 6%
Vitamin C 1.5mg 14%
Vitamin A 0.1mg 22%
Iron 0.2mg 5%
Calcium 8.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.8
  • 30

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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