Curried aubergine soup

Curried aubergine soup

No ratings yet
This is a vegan, soy-free version of the popular Indian dish called "Dum Aloo" which is served with chapatis.
Servings: 4
Calories: 97


  • 1 onion chopped
  • 1 garlic clove crushed
  • 1 tablespoon medium curry powder
  • 1 aubergine diced
  • 8 oz carrots diced
  • 1 1/2 pints vegetable stock
  • 1 lb can of chopped tomatoes
  • salt and freshly ground black pepper
  • 1 tablespoon chopped fresh coriander to garnish


  • Place the onion, garlic, curry powder aubergine and carrots in a large saucepan.
  • Add the stock, chopped tomatoes and seasoning.
  • Bring to the boil and then simmer for 25 minutes, until the aubergine is very pulpy.
  • Transfer the soup to a food processor or liquidiser in batches.
  • Blend for a very short time, so the texture of the soup is not entirely smooth.
  • Heat through in a clean saucepan. Garnish with coriander
Calories: 97 kcal
Carbohydrates: 23 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 915 mg
Potassium: 724 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 10031 IU
Vitamin C: 19 mg
Calcium: 79 mg
Iron: 2 mg
Dishes Soups
Cuisine Indian
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating