Curried Eggplant Soup

Directions

1. 1
   Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
2. 2
   Cook over medium heat for 30 minutes or until the potatoes are tender.
3. 3
   Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
4. 4
   Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
5. 5
   Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.