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I just finished making this for dinner, and it is DELICIOUS! I’ve never commented on a recipe before, but I had to for this one. I have only had curry-flavored dishes a few times before and wasn’t sure if I’d like it at home, but this is my new favorite soup (I’m not a soup person at all which says how good this is that I want to make it again and again.). Thank you so much!
Rebecca
I think I overdid it on the Halloween candy.
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.
Curry Roasted Red Pepper and Eggplant Soup
- Total Time: 50 minutes
- Yield: 4 1x
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
- 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
- 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.
- 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.
- 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
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.
I made this soup today and it was absolutely delicious!!! I added curry and other spices and a pinch of nutmeg and chicken broth instead of vegetable broth because thatās what I had on hand. Added goat cheese at the end and I will absolutely be making this again! Thank you!
2022 and still making this soup. I have it saved to a doc in Google drive with other all time greatest recipes. It’s always a hit. A few suggestions: do not skip the “optional” lemon juice, it tastes amazing with the lemon. To veganize this, oatmilk and a little vegan butter work great instead of cream. Use an emulsion blender to save a ton of time and cleanup. And leave some chunks of eggplant and red peppers unblended, either by only partially blending it, or by setting some of the roasted veg aside and mixing them in after you’re done blending; a few chunks provide nice texture so you don’t feel like you’re drinking your dinner š
in this recipe, does “curry” in ingredients mean curry paste or curry powder please?
thank you so much!!
Curry powder, but paste would work too!
Normally love your recipes, but this soup was way too thick. Ended up adding 50% more liquid and still didn’t like the consistency. The only redeeming factor is that it’s healthy. Honestly, feel like the flavor profile is just off. Can’t win them all!
So sorry to hear this didn’t turn out for you, Joanna. š Thanks for sharing this feedback with us – we appreciate it!
I just tried to make this soup and my vegetables all burned, badly, and I only cooked them for 25 minutes… any ideas why? I athought 450 sounded high and my oven didn’t get up that high for the full cooking time… it was mostly the skinned that burned, were we suppose to remove these?
I am trying this out tonight!!!
Great recipe for Curry pepper and aubergine soup – my family loved it. Thank you!
I just finished making this for dinner, and it is DELICIOUS! I’ve never commented on a recipe before, but I had to for this one. I have only had curry-flavored dishes a few times before and wasn’t sure if I’d like it at home, but this is my new favorite soup (I’m not a soup person at all which says how good this is that I want to make it again and again.). Thank you so much!
That’s awesome, Rebecca! Thanks for the comment!
Mine is brown looking but great taste. The 1 tsp curry? Paste or powder…………….I used powder
powder!
Just made this soup-a perfect combination of everything I needed to use! I used some coconut milk instead of cream and it was amazing. I also used coconut oil for all the veggies-perfect! Thank you!!!
Mine turned out a bit more muted orange too – I think the reason people are having trouble getting the bright orange is a combination of peeling the eggplant and the veggie broth. Store bought brands can vary in how clear or orange they are and my homemade broth is much darker. I did make some changes in the roasting procedure and how I blended but regardless, I thought it was really delicious!
great mixture of flavors- I am adding to my favorites- thanks
Ha! That pug picture made me laugh out loud. You hooked me with that one. š 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!
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!!!!
Congrats! and thank you!
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
Yummy soup! & you should absolutely get a pug š 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
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.
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! š
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.
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.
Thanks for the feedback! Glad it tasted good even if the color was a little … weird… š
I’ve never had eggplant soup. It’s time to start!
This was my first time, too. I looked at the eggplant and thought – what to do with this?? And soup it was!