Soups: Roasted Eggplant Soup

By á-6892

Note: I'm very flexible with quantities: I actually used 3 largish eggplants, more than two red peppers, more onions and definitely more curry powder.

Ingredients

• 2 medium eggplants (2 pounds) -- unpeeled
• 1 Tsp. Olive oil
• Vegetable cooking spray
• 1 Tbs. Butter
• 1 C. Chopped onion
• 2 Large sweet red peppers, chopped
• 1 Tbs. plus 1 1/2 Tsp. curry powder
• 6 C. Chicken broth
• 1/2 Tsp. Salt
• 1/2 Tsp. Black pepper
• 1/2 C. Sour cream

Details

Adapted from keyingredient.com

Preparation

Step 1

Slice eggplants in half lengthwise; place cut side up on baking sheet. Lightly brush cut surfaces with olive oil. Bake at 450 degrees for 40 minutes or until eggplant is soft. Remove from oven and let cool. Cut into chunks and set aside.

Coat large Dutch oven with cooking spray and add butter. Heat until butter melts, then add onions and saute 3 minutes, stirring often. Add eggplant and saute 30 seconds. Stir in chicken broth, salt and pepper and bring to boil. Reduce heat; simmer, uncovered for 30 minutes, let cool.

Transfer mixture in batches to electric blender or food processor and blend until smooth.

To serve, reheat, put into individual bowls and top with TBS sour cream. Garnish with sprig of basil if desired.