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

Name: Sup Lada Merah Panggang Kari dan Terong
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
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

This creamy, pureed curry roasted red pepper and eggplant soup is healthy and full of flavor. Perfect for dipping with bread or sandwiches.

⏱️ 50 min 🔪 Prep: 10 min 🔥 Cook: 40 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

<span class="fn">Sup Lada Merah Panggang Kari dan Terong

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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.
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.
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.