Serves: 9
Total Calories: 474
In a large slow cooker, combine eggplant, potatoes, beans, tomatoes with juice and ginger. Sprinkle seasonings over vegetables; pour broth over all. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. To serve, ladle into bowls and sprinkle with cilantro.
Tip: Make your own flavorful vegetable broth. Coarsely chop three celery stalks with leaves, two or three large carrots, a large onion and several cloves of garlic. It’s not necessary to peel the veggies. Place them in a soup pot and cover with water. Bring to a boil, then reduce heat. Simmer gently for an hour; strain. Broth may be used right away or frozen to use later.
This Curried Vegetable Soup recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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