Smoky roasted vegetables, warm curry spices, and creamy coconut milk come together in this Curry Roasted Red Pepper and Eggplant Soup to make you feel good. For cozy nights in, it's perfect, and it tastes great.
Ingredients: 2 red bell peppers, halved and seeds removed. 1 medium eggplant, diced. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon curry powder. 4 cups vegetable broth. 1 can 14 ounces coconut milk. Salt and pepper, to taste. Fresh cilantro, for garnish.
Instructions: Preheat oven to 400F 200C. Place red bell peppers, cut side down, and diced eggplant on a baking sheet lined with parchment paper. Drizzle olive oil over the vegetables and roast for 25-30 minutes, until tender and slightly charred. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until soft and fragrant. Stir in curry powder and cook for another minute. Add roasted red peppers, eggplant, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes. Using an immersion blender or regular blender, puree the soup until smooth. Return the soup to the pot if using a regular blender, then stir in coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld. Serve hot, garnished with fresh cilantro. Enjoy!
Prep Time: 15 minutes
Cook Time: 40 minutes
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