3 tbsp. butter
3 med.-size onions, chopped
1 1/2 c. chopped celery
1 lg. eggplant, diced
2 tsp. curry powder
1/2 tsp. each: pepper, dried sweet basil and dried thyme
1 tsp. salt
1 lg. clove garlic, mashed
4 c. chicken stock
1 c. milk
1 c. water
2 tbsp. cornstarch or flour
1 c. soft tofu
2 (1/2 inch) slices firm tofu, diced
Yogurt

Melt butter in large pot, add onion and celery. Cook, stirring, for 1-2 minutes over medium heat. (Eggplant and potatoes can be peeled or not, as you choose.) Stir eggplant and potatoes into the onion and celery mixture. Saute for about 10 minutes, stirring frequently.

Add curry powder, pepper, basil, thyme, salt and garlic, mixing well. Cook another 5 minutes; then add chicken stock. Simmer another 5 minutes until the vegetables are done.

Combine the milk, water, cornstarch and soft tofu in a blender and blend until very smooth. Stir into the soup and continue stirring until the soup thickens. Do not boil. Serve at once with firm tofu cubes and dollops of yogurt. Serves 6.