# Curry Roasted Red Pepper and Eggplant Soup Cuisine: western · Time: 50 minutes · Servings: 4 ## 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 ## Steps 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. --- Source: pinchofyum — https://pinchofyum.com/curry-roasted-red-pepper-and-eggplant-soup Page: https://findfood.fun/en/recipes/3519 Language: en