Creamy Eggplant Soup
1 tablespoon vegetable oil
In a 3-quart saucepan, heat the oil. Cook the carrot, onion and garlic in oil over medium-high heat until the vegetables are tender, about 3 to 4 minutes. Add the eggplant, broth and salt. Bring to boiling; reduce heat. Cover and simmer about 15 minutes. Add the potato; cook 15 minutes, or until the potato is tender. Mash the vegetables slightly. Stir in the evaporated milk and warm through. Season with freshly ground black pepper.
2 medium carrots, thinly sliced
3/4 cup chopped onion
1 garlic clove, minced
1 eggplant (about 1 pound), peeled and diced
2 cups broth
1/4 teaspoon salt
3/4 cup chopped potato
1 cup skim evaporated milk
ground black pepper
Yield: 1 quart.
A great recipe. I did add one chicken broth cube at the end, because it just needed a little more.
christy, Location not stated.
I used Coconut Milk instead of the evaporated milk and added a bit of curry. Yummy!
Cindy, Redwood City
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