Summer Curry Soup

1 eggplant
1 yellow onion, chopped
2 cloves garlic, chopped
4 cups vegetable stock or water
2 small zucchinis, chopped
3 tomatoes, coarsely chopped
1 tablespoon curry powder
1/2 teaspoon turmeric
1 sprig fresh basil, optional

1. Preheat oven to 400. With a knife, pierce eggplant in several places, then bake on an ungreased cookie sheet for 20 minutes or until soft but not collapsed. Remove from oven and set aside. When cool enough to handle, peel away skin and chop coarsely.

2. In a large soup pot or Dutch oven over medium high heat, sauté onion and garlic in 1/2 cup vegetable stock for 5 minutes, or until softened. Stir in zucchini, tomato, eggplant, curry, and turmeric. Add remaining stock, bring to boil, reduce heat to medium low, and simmer 15 minutes. Serve garnished with fresh basil leaves, if desired.

Makes 4 servings.



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