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Roasted Eggplant Soup

Recipe provided by Strive for Wellness®

Servings: 15 (Size: 1 cup)


4 small eggplants (or 2 large)
2 red bell peppers
1 red onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
4 cups low-sodium vegetable broth
1 teaspoon curry powder
1 teaspoon garam masala*
1 teaspoon chili powder
1-2 teaspoons lemon juice

* Tip: If unable to find garam masala at a local grocery store, make your own using the included recipe.


Garam Masala Recipe:

1 tablespoon cumin
1½ teaspoons coriander
1½ teaspoons cardamom
1½ teaspoons black pepper
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg


  1. Preheat oven to 450 degrees and spray foil-lined baking sheet with nonstick spray.
  2. Cut eggplant and red pepper into large slices. Place eggplant and red pepper with skin facing up on baking sheet. Roast the eggplant and red peppers for 25-35 minutes, flipping halfway through.
  3. After the eggplant and red peppers are roasted, sauté onions with olive oil for 4-5 minutes in a large stock pot. Then, add garlic to the onions and sauté for another 2-3 minutes.
  4. Add vegetable broth, spices and roasted vegetables to the stock pot. Simmer for 10 minutes
  5. Transfer contents of the stock pot to a blender and add lemon juice. Purée until soup reaches desired consistency. The soup is now ready to be served.

Nutrition Information:
Calories: 60, Total Fat: 1g (2%), Saturated Fat: 0g, Sodium: 23mg (1%), Total Carbohydrate: 11g (4%), Dietary Fiber: 5g (20%), Protein: 3g

Nutrition Information

Nutrition Facts
15 servings
Serving size 1 cup
Amount per serving
Calories 60
% Daily Value
Total Fat 1g2%
Saturated Fat 0g 
Sodium 23mg1%
Total Carbohydrate 11g4%
Dietary Fiber 5g20%
Protein 3g 
  • The % Daily Value (DV) 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.

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