<span class="fn">Curry Roasted Red Pepper and Eggplant Soup

Nguyên liệu

• 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

Cách làm

1. 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. 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. 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.