Curried Eggplant Soup (Shulman)
| Yield: | 6 Servings |
| Categories: | Vegetables, Soups |
| Salt; see note | ||
| 2 | lb | Eggplant; peeled and diced |
| 1 | tb | Peanut oil |
| 1 | Onion; chopped | |
| 2 | Garlic cloves; minced | |
| 2 | ts | Freshly grated gingerroot |
| 1/2 | ts | Crushed cumin seed or ground cumin |
| 1/2 | ts | Ground coriander |
| 2 | ts | Curry powder; or to taste |
| 6 | c | Vegetable broth or water |
| 2 | md | Potatoes; peeled and diced |
| Freshly ground pepper; black or white | ||
| 1 | c | Low-fat milk; or |
| Plain nonfat yogurt | ||
| Cayenne pepper; to taste | ||
| GARNISH | ||
| Plain nonfat yogurt | ||
| Grated orange peel; and/or | ||
| Chopped fresh cilantro |
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