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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants in half lengthwise and place them cut-side down on a baking sheet lined with parchment paper.

Step 3

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.

Step 4

While the eggplant is roasting, finely chop the onion, mince the garlic, and grate the ginger.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to let the flavors meld.

Step 9

Using an immersion blender or a stand blender, blend the soup until smooth and creamy.

Step 10

Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.

Step 11

Remove the soup from heat and stir in the lemon juice.

Step 12

Serve hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2294.6g)

Amount per serving	% Daily Value*
Calories	1039.0

Total Fat 39.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 7176.1mg	0%
Total Carbohydrate 158.1g	0%
Dietary Fiber 45.0g	0%
Total Sugars 70.9g
Protein 29.6g	0%

Vitamin D 0IU	0%
Calcium 330.3mg	0%
Iron 12.9mg	0%
Potassium 4570.3mg	0%

*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.

Source of Calories

Fat: 32.3%

Protein: 10.7%

Carbs: 57.0%