Curry Roasted Red Pepper and Eggplant Soup

Curry Roasted Red Pepper and Eggplant SoupPinitI think I overdid it on the Halloween candy.

Chillin' Pug

And this is about how I’m feeling right now.

Although, actually, I think I would die from joy if I was actually hanging out inside a candy bucket with a pumpkin hoodie-thing on my head.  I would simultaneously die from joy if this precious puggie was sitting in the candy bucket with me.  And triple joy if the pug belonged to me.   Maybe these are candy hallucinations?  Candy.  If I say that word one more time, I will die, and this time it won’t be from joy.

So let’s talk about soup.

I really hate taking pictures of soup.

That’s why I just spent 30 minutes browsing “halloween pugs” on Google images instead of posting another picture of this soup.

But I really, really love eating soup.   And I love eating soup packed with vegetables to make my body feel redeemed after all those Halloween Snickers.  This soup has one million delicious flavors: the sweetness of roasted peppers, eggplants (although I don’t really know what eggplant flavor is, exactly), nutty-ness, the brightness of lemon, and spicy spices that remind me of our favorite Indian restaurant.

Bottom line – this soup is delicious, and if you overdid it on the candy like I know you did, you should make this.  Your tastebuds, your sugar-coated teeth, and your skinny jeans will thank you.

Curry Roasted Red Pepper and Eggplant Soup

5.0 from 3 reviews
Curry Roasted Red Pepper and Eggplant Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 small/medium eggplant (or 2 large)
  • 2 red bell peppers
  • 1 red onion, chopped
  • 3 cloves garlic, minced,
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • ¼ cup + 2 tablespoons tahini or natural peanut butter
  • 1 teaspoon curry
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • optional: 2 tablespoons cream, 1 teaspoon lemon juice, cayenne for sprinkling
Instructions
  1. Preheat oven to 450. Chop red peppers and eggplant. Cover a baking sheet with tinfoil and spray with nonstick spray. Put vegetables on baking sheet and sprinkle with salt. Roast for 25-30 minutes.
  2. Saute onion with oil until translucent. Add garlic and saute for 30 seconds. Add broth, tahini, and spices. Add roasted vegetables. Let simmer for 5 minutes.
  3. Remove from heat and transfer to a blender. Puree until soup reaches desired consistency. Stir in cream and/or lemon juice. Sprinkle with cayenne and serve with warm bread.

Did I mention that this soup leaves plenty of room for … dessert?  And by dessert, I definitely mean just one more trip to the candy bucket.

If all the Reese’s are gone, it was the pug.


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Comments

  1. Love all the flavours in this soup (although you’re right, I have no idea what the flavour of eggplant is) and especially the kick of curry.

    Also, Halloween pug? Ridiculously cute and I’m not even really a pug person (sorry!).

  2. Now THIS is what I should have done with my CSA eggplants all summer! It wasn’t exactly soup season but, because I don’t like the texture of eggplant, would have been excellent. I might just have to buy some this fall and make this!

  3. Okay that soup looks pimp but THAT DOG? I’m d.y.i.n.g.

  4. Mmmmm, this looks awesome. Perfect for fall– and for providing some break from the candy, ha.

  5. YUM! We just sampled a veg/curry soup yesterday and I can’t stop thinking about it!
    You make soup look good too, I’m impressed! :)

    • Well, thanks. I really hate photographing it… I just don’t have the energy to try to make it look interesting. :) But I love eating it!!

  6. Mmmm….I love eggplant! And pugs! but not together..! This soup looks great, and the pug looks absolutely adorable!

  7. That pug totally cracks me up! He looks way more thrilled to be dressed up than my cat did ;) This looks delicious, browsing your recipes and liking what I see :)

  8. Aubergine (eggplant) is one of my favorite ingredients! Spicy eggplant soup sounds wonderful :)

  9. That looks fantastic. Just perfect for cool fall days.

  10. I always seem to resort to healthy soups in the fall. I never feel like salad because of the weather. Soup is the perfect alternative. Also, I want to steal that pug!

  11. I have never used eggplant in a soup. But your dish reflects the brilliant use of an Eggplant in soup. I am excited with this different soup ingredient. Thanks for sharing.

  12. I love the flavors in this soup! I wish I had my CSA eggplants now… sad day!

  13. This. Looks. Amazing. I also hate taking pictures of soup, but yours are beautiful! The flavors sound perfect, I’m definitely adding this to my plans for next week. I always want to buy eggplants just because of their gorgeous colour and I never know what to do with them!

  14. Hahaha. Nice. The colour of that soup reminds me of the colour of a pumpkin. Or maybe even a pumpkin bucket… filled with candy…

  15. Wow this soup sounds amazing! I love the mixture of ingredients, I bet the flavour is out of this world!

  16. this soup looks SO delicious@ I love curry flavor’s and eggplant together!

  17. I’ve never had eggplant soup. It’s time to start!

  18. Yum yum and more yum! I can’t wait to make this this winter.

    • I’m eating this soup right now! It’s delicious but the color…looks nothing like yours! The color of mine is terrible looking (like puke…). I wonder why…oh well, it’s still tasty!

      • I think the color changes depending on how much of the eggplant skin you leave on. I left about half on and then took some off. I’m glad it still tasted good for you! :)

  19. fatma mira says:

    Yum! I think I will make this soup on the weekend. I have been looking for a new soup recipe different from the ones I usually make, and I think that this one will do it. Roasted vegetables,spices and the blender,what more can I ask for?! Perfect.

  20. Dominika says:

    Yummy soup! & you should absolutely get a pug :) I have two, one’s black and the other’s white.
    P.S. pugs love food as much as I do and upon reading your bio I think you would be a match made in heaven as well

  21. I have to say I love all the ingredients in the soup but mine cane out a little weird. The first thing is that my eggplant and peppers stuck to the foil so maybe next time I will nix the foil. The taste of the soup was strange but I liked it, although I felt it needed something…. The second time I ate the soup I put in some sour cream after heating up the soup and that made a really huge difference-it was YUM

  22. I just purchased 8 large eggplants from the seconds table at my local farm stand for $2 and was strolling for recipes. This looks and sounds yummy!!! Thank you so much!!!!

  23. Ha! That pug picture made me laugh out loud. You hooked me with that one. :) This recipe seems so easy! I’ve pinned it to my board and will definitely be making this soup soon. What an unusual mixture of flavors. I can’t wait!

  24. great mixture of flavors- I am adding to my favorites- thanks

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