Persian Carrot Soup

Ingredients

• 2 teaspoons vegetable oil
• 4 onions, chopped
• 3 cloves garlic, minced
• 1 eggplant, peeled, seeded and diced
• 2 tablespoons chopped parsley
• 1 rib celery, chopped
• 8 large carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 ½ teaspoons salt, plus more to taste
• 2 teaspoons freshly ground pepper, plus more to taste
• 2 teaspoons chopped fresh mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    309 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 66 grams carbohydrates; 14 grams dietary fiber; 17 grams sugars; 7 grams protein; 999 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat oil in a large, heavy nonreactive pot over medium heat. Cook onion and garlic for 5 minutes. Stir in eggplant and parsley and cook until softened, about 10 minutes. Add 8 cups water, celery, carrots and potatoes. Simmer for 15 minutes. Stir in salt and pepper and cook over low heat for 30 minutes. Let cool.
2. In batches, puree the soup in a food processor. Refrigerate until cold. Season with salt and pepper to taste, divide among 4 bowls, garnish with mint and serve immediately.