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Curry Roasted Red Pepper and Eggplant Soup


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • 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.


Scale

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

  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.

  • Category: Dinner
  • Cuisine: Thai-Inspired

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