Curry Roasted Red Pepper And Eggplant Soup

introduction

This soup is warm, creamy, and full of curry spice and roasted vegetables. It cooks fast and fills your kitchen with a good smell. For a different red pepper idea try the artichoke and red pepper melt.

why make this recipe

This recipe is simple and rich in flavor. Roasting brings a sweet, smoky taste. The tahini or peanut butter adds cream without much work. It makes a good meal for cold days or when you want something quick and comforting.

how to make Curry Roasted Red Pepper And Eggplant Soup

This soup roasts the peppers and eggplant, then blends them with broth, spices, and tahini for a smooth, spicy soup.

Ingredients :

• 4 small or 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 plus 2 tablespoons tahini or natural peanut butter
• 1 teaspoon curry
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• Optional: 2 tablespoons cream
• Optional: 1 teaspoon lemon juice
• cayenne for sprinkling

Directions :

1. Preheat oven to 450°F. 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 to 30 minutes.

2. In a pot, heat oil and sauté onion until translucent.
3. Add garlic and sauté for 30 seconds.
4. Add broth, tahini, curry, garam masala, and chili powder to the pot.
5. Add the roasted vegetables and let the soup simmer for 5 minutes.
6. Remove the pot from heat and transfer the soup to a blender. Puree until you reach the desired consistency.
7. Stir in cream and/or lemon juice if using.
8. Sprinkle with cayenne and serve with warm bread.

how to serve Curry Roasted Red Pepper And Eggplant Soup

Serve hot in bowls with warm crusty bread. Add a swirl of cream or a sprinkle of fresh herbs if you like. A side salad or simple toast works well.

how to store Curry Roasted Red Pepper And Eggplant Soup

Cool the soup to room temperature. Store in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on the stove.

tips to make Curry Roasted Red Pepper And Eggplant Soup

– Use ripe red peppers for more sweetness.
– Roast the vegetables well for deeper flavor.
– Blend while warm for a very smooth soup, or cool slightly to protect your blender.
– Taste and adjust spices, salt, or lemon at the end.

variation (if any)

You can swap tahini for natural peanut butter for a nutty twist. Add coconut milk instead of cream for a coconut flavor. For more heat, add extra chili powder or fresh chopped chili.

FAQs

– Q: Can I use canned roasted red peppers?
A: Yes. Drain them and skip the roasting step for peppers.

• Q: Is this soup vegan?
  
  A: Yes if you skip the cream or use a plant-based cream.

• Q: Can I make this in an immersion blender?
  
  A: Yes. Blend directly in the pot until smooth.

• Q: How do I make it less spicy?
  
  A: Reduce the chili powder and skip the cayenne.

• Q: Can I roast the vegetables ahead of time?
  
  A: Yes. Roast and store in the fridge for up to 2 days before using.

Conclusion

For the original recipe and more ideas, see Curry Roasted Red Pepper and Eggplant Soup Recipe – Pinch of Yum.