<span class="fn">Curry Roasted Red Pepper and Eggplant Soup
This creamy, pureed curry roasted red pepper and eggplant soup is healthy and full of flavor. Perfect for dipping with bread or sandwiches.
Foto: Pinch of Yum — Lindsay Ostrom
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
-
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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| /medium eggplant | 4 small | - | - |
| red bell peppers | 2 | - | - |
| red onion | 1 | - | - |
| garlic | 3 cloves | - | - |
| olive oil | 2 tablespoons | - | - |
| vegetable broth | 4 cups | - | - |
| + 2 tablespoons tahini or natural peanut butter | 0.25 cup | - | - |
| curry | 1 teaspoon | - | - |
| garam masala | 1 teaspoon | Rp 5.000/250g | Rp 100 |
| chili powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| optional | - | - | - |
*Estimated market prices, may vary by region
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