Copyright etc./ wasRECIPE: Indian Roasted Eggplant Soup [Curried Eggplant Soup]

[Guest guest]

That's fine, hon. I'll be sure to put the link in the Files with the recipe

And if anyone here

hasn't found Susan V's wonderful blog, here is the link to her Fat Free Vegan

Kitchen:

http://blog.fatfreevegan.com/

I go there often! And of course Susan has been an honoured member of this group

for

several years now (Hi Susan!)

 

And this reminds me to remind everyone here to do what we sometimes can easily

forget.

IF we are not to break copyright, we should not re-post any recipe without

permission.

Just write the owner of the copyright (the person who originally posted the

recipe) and

ASK! Say where you want to post it and why. Usually, permission is given gladly

(although

some may have good reasons to refuse). Okay?

 

Er, likewise recipes posted here by members: ASK them, on or off list, whichever

you

prefer, before thinking of re-posting them elsewhere - and give credit.

 

Best love to all, Pat

 

, " critter.haven " <critter.haven

wrote:

>

> 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

>