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Charred Eggplant Soup with Cumin and Greek Yogurt
WILLIAMS-SONOMA13Ingredients
70Minutes
190Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. extra virgin olive oil (plus more for grilling and brushing)
- 2 eggplants (large, about 2 1/2 lb. total, peeled and cut crosswise into slices 1 inch thick)
- 3 tomatoes (ripe, about 1 1/4 lb. total, cored, halved and seeded)
- 3 carrots (peeled and finely diced)
- 5 shallots (finely chopped)
- 3 garlic cloves (minced)
- 3/4 tsp. fresh thyme (minced)
- 1/4 tsp. ground cumin
- 1 cup white wine (fruity)
- 5 cups low sodium chicken broth
- 1 1/2 tsp. kosher salt (plus more, to taste)
- freshly ground pepper (to taste)
- 1/2 cup plain greek style yogurt
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium1030mg29% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C30% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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