curry roasted red pepper and eggplant soup

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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.



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.

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Prep Time: 10 mins  Cook Time: 40 mins  Yield: 4