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Roasted Red Pepper and Eggplant Soup

A creamy, savory blend of roasted red peppers and eggplant with warm curry spices, offering a smooth texture perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 small or medium eggplants (or 2 large)
  • 2 red bell peppers Chopped
  • 1 red onion, chopped
  • 3 cloves garlic, minced
Liquids and Oils
  • 2 tablespoons olive oil For sautéing
  • 4 cups vegetable broth
Creamy Components
  • 1/4 cup plus 2 tablespoons tahini or natural peanut butter Substitutions may vary flavor
  • 2 tablespoons cream (optional) For added richness
  • 1 teaspoon lemon juice (optional) To brighten flavor
Spices
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • Cayenne, for sprinkling For spice if desired

Method
 

Preparation
  1. Preheat oven to 450°F.
  2. Chop red peppers and eggplant.
  3. Cover a baking sheet with tinfoil and spray with nonstick spray.
  4. Put vegetables on the baking sheet and sprinkle with salt.
Roasting and Sautéing
  1. 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.
Simmering
  1. Add broth, tahini, curry, garam masala, and chili powder to the pot.
  2. Add the roasted vegetables and let the soup simmer for 5 minutes.
Blending
  1. Remove the pot from heat and transfer the soup to a blender.
  2. Puree until desired consistency is reached.
  3. Stir in cream and/or lemon juice if using.
Serving
  1. Sprinkle with cayenne and serve with warm bread.

Notes

Roast vegetables until edges are slightly charred for more depth of flavor. Salt the vegetables before roasting to draw out moisture.