Curried Eggplant Soup
Warm, creamy, and packed with bold spices, this Curried Eggplant Soup is a comforting dish that brings a touch of exotic flair to your table. Roasted eggplant forms the silky base of this recipe, while fragrant curry powder, cumin, and coriander deliver layers of aromatic flavor with a hint of heat from cayenne pepper. Coconut milk adds a luscious creaminess, balancing the spices beautifully, and a final splash of lemon juice brightens every spoonful. Perfect for cozy dinners or meal prep, this vegan soup is ready in under an hour and makes a satisfying, healthy option for any season. Garnished with fresh cilantro, it’s as visually striking as it is delicious.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 medium yellow onion
- 4 whole garlic cloves
- 1 inch piece ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and place them cut-side down on a baking sheet lined with parchment paper.
Roast the eggplants in the preheated oven for 25-30 minutes, or until the flesh is soft and the skin is wrinkled. Remove from the oven and allow to cool slightly.
While the eggplant is roasting, finely chop the onion, mince the garlic, and grate the ginger.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and golden.
Add the garlic, ginger, curry powder, cumin, coriander, and cayenne pepper to the pot. Stir and cook for 1-2 minutes until the spices are fragrant.
Scoop the flesh out of the roasted eggplants and discard the skins. Add the eggplant flesh to the pot and stir to coat in the spice mixture.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to let the flavors meld.
Using an immersion blender or a stand blender, blend the soup until smooth and creamy.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.
Remove the soup from heat and stir in the lemon juice.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7176 mg | 312% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 70.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4570 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
