Creole Eggplant Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 medium celery stalks, diced
• 1 clove garlic, minced
• 1 1/2 tablespoons unbleached white flour
• 2 large potatoes, peeled and finely diced
• 1 large or 2 medium eggplants (1 1/2 pounds total), peeled and finely diced
• 1 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 teaspoon good-quality curry powder, or more to taste
• 2 to 3 tablespoons chopped fresh parsley
• 1 cup rice milk, or more as needed
• 1/4 cup Silk creamer
• Salt and freshly ground pepper to taste

1. Heat the oil in a large soup pot.
2. Add the onion, celery, and garlic and saute over medium-low heat, stirring frequently, for 10 minutes, or until all are golden.
3. Add a small amount of water if the mixture becomes dry.
4. Sprinkle in the flour and cook, stirring, for another minute.
5. Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables.
6. Bring to a rapid simmer.
7. At this point you should be able to push all the vegetables below the water.
8. Lower the heat, add the basil, thyme, and curry, and stir well.
9. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
10. Stir in the parsley and enough rice milk to give the soup a slightly thick consistency.
11. Stir in the creamer, then season with salt and pepper.
12. Simmer over very low heat for 5 to 10 minutes longer.
13. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
14. Per serving:
15. Calories: 144
16. Total fat: 6g
17. Protein: 2g
18. Fiber: 2g
19. Carbohydrate: 21g
20. Cholesterol: 0mg
21. Sodium: 45mg

olive oil, onion, celery stalks, clove garlic, unbleached white flour, potatoes, eggplants, basil, thyme, curry powder, parsley, rice milk, silk creamer, salt

Taken from www.epicurious.com/recipes/food/views/creole-eggplant-soup-378956 (may not work)