Curried Cheesy Eggplant Soup

Ingredients:

  • 1 cup chopped potatoes
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
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  • 4 Tbsp. butter
  • 1 Tbsp. curry powder
  • 1/4 tsp. cumin
  • 1/4 tsp. turmeric
  • dash pepper
  • salt, to taste
  • 1 large eggplant, peeled and cut into 1 inch cubes
  • 4 cups chicken stock
  • 2 cups milk
  • 4 cups shredded sharp cheese

Directions:

Saute' onion and green pepper in butter. Add potatoes, carrots and celery. Add chicken stock and seasonings. Add eggplant. Cook, covered, over moderate heat until eggplant is soft. Transfer mixture to a blender or food processor; puree. Add milk and cheese to pureed soup. Garnish with chopped chutney or parsley. May be served hot or cold.

By Robin from Washington, IA

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Food and Recipes Recipes Soups VegetableNovember 25, 2009
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