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Curry Roasted Red Pepper and Eggplant Soup

8 reviews / 4.6 average

I think I overdid it on the Halloween candy.

Dog wearing a pumpkin hat white sitting with pumpkins.

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 eggplant 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.

Pureed curry roasted red pepper and eggplant soup in a bowl with bread for dipping.
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A picture of <span class="fn">Curry Roasted Red Pepper and Eggplant Soup

Curry Roasted Red Pepper and Eggplant Soup


Description

This creamy, pureed curry roasted red pepper and eggplant soup is healthy and full of flavor. Perfect for dipping with bread or sandwiches.


Ingredients

Scale
  • 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
  • 1/4 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.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Dinner
  • Cuisine: Thai-Inspired

Keywords: curry red pepper soup, eggplant soup, red pepper soup

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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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Recipe rating

57 Comments

  1. Pinch of Yum Logo

    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!

  2. Pinch of Yum Logo

    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!).

    1. Pinch of Yum Logo
      Lindsay

      Pugs have such funny personalities! Maybe I can make you into a pug lover over time… 🙂

    1. Pinch of Yum Logo
      Lindsay

      That’s what I really need (candy break). Not what I want, but definitely what I need.

    1. Pinch of Yum Logo
      Lindsay

      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!!

  3. Pinch of Yum Logo

    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!

  4. Pinch of Yum Logo
    Online Foods Menus

    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.

  5. Pinch of Yum Logo
    Erica

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

  6. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo
      Lindsay

      Thanks! I loved the level of spicyness – just the perfect kick, but not too much.

    1. Pinch of Yum Logo
      Lindsay

      This was my first time, too. I looked at the eggplant and thought – what to do with this?? And soup it was!

    1. Pinch of Yum Logo
      Kelli H (Made in Sonoma)

      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!






      1. Pinch of Yum Logo
        Lindsay

        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! 🙂

        1. Pinch of Yum Logo
          Kelli H (Made in Sonoma)

          I was wondering if I should peel it or not but I didn’t read anything that said to. Next time I’ll peel 1 of them. I really did love it.

          1. Pinch of Yum Logo

            I peeled one of the eggplants, mine looks pukey too. I have a photo (http://lockerz.com/s/172823799) in case anyone wants to compare. So I think maybe the key is peel both eggplants. My red peppers were also a bit on the small side so maybe that kept me from getting that nice red colour.

            Tastes great though! Thanks for sharing the recipe.

          2. Pinch of Yum Logo
            Lindsay

            Thanks for the feedback! Glad it tasted good even if the color was a little … weird… 🙂

  7. Pinch of Yum Logo
    fatma mira

    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.

  8. Pinch of Yum Logo
    Dominika

    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

  9. Pinch of Yum Logo
    suz

    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






  10. Pinch of Yum Logo
    Susan

    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!!!!

  11. Pinch of Yum Logo

    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!