RECIPE: Indian Roasted Eggplant Soup [Curried Eggplant Soup]

[Guest guest]

I am reposting this because I forgot to add the link for the site I

where I found the recipe and requested permission to post the recipe

which was granted. It is

http://blog.fatfreevegan.com/2008/04/curried-eggplant-soup.html.

 

I also noticed I put the wrong title in the subject line. I was

looking at two different recipes. Sorry for the oversight.

 

tc

 

 

 

Category: Soups, Stews and Chili

Prep Time: Approximately 45 min

Special Considerations: Vegan, Fat Free

Servings: 6

 

Curried Eggplant Soup

 

1 large eggplant (or 2 smaller ones)

1 large onion, diced

1 Granny Smith apple, peeled and diced

1/2 cup diced tomatoes (drained canned tomatoes or fresh)

1 1/2 - 2 tablespoons best-quality curry powder

1 dash cayenne (or more, to taste) (I added 1/2 tsp)

1 tablespoon soy sauce

2 teaspoons agave nectar (or other sweetener)

1 15-ounce can great northern beans, rinsed and drained

4 cups vegetable broth, divided

1/2 cup soy milk or other non-dairy milk

Salt and pepper, to taste

6 tablespoons soy yogurt (optional)

Parsley or cilantro, chopped (optional)

 

Preheat oven to 400F. Peel the eggplant and slice it 1/4-inch thick.

Place the slices on a sprayed baking sheet and cover with foil. Roast

until eggplant is very tender, about 30 minutes.

 

Remove the eggplant from the oven and allow to cool. Put half of the

slices into the food processor. Chop the other half coarsely and put

them in a large pot. Add 3 cups of the vegetable broth and bring to a

low simmer.

 

Spray a non-stick skillet with canola oil and get it hot. Add the

onions and sauté until tender, about 3 minutes. Add the diced apple

and cook for another 2 minutes. Stir in the tomato, curry powder,

cayenne, soy sauce, and agave nectar and cook, stirring, for 2

minutes. Add the reserved 1 cup of broth and cook another minute.

Pour this mixture into the food processor with the eggplant.

 

Add the beans to the food processor and puree until it forms a thick

paste. Scrape the paste into the pot with the broth and eggplant,

stir well, and add the non-dairy milk. Season to taste with salt and

pepper (and more curry powder if necessary). Turn down to very low

and barely simmer for 15 minutes.

 

Serve hot or chilled, stirring in one tablespoon of soy yogurt into

each bowl (if desired) and sprinkling with parsley or cilantro.

 

NOTE: Although the recipe called for a can of beans, I used beans I

had previously prepared from a bag of dry beans and froze for future

use. I also did not use the cooking spray. I used about 1

tablespoon of olive oil.

 

Source: http://blog.fatfreevegan.com/2008/04/curried-eggplant-

soup.html