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Curried Cheesy Eggplant Soup


  • 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


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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