Roasted Eggplant and Tomato Soup

By á-29897

6 servings: 1 cup: 98 cal., 3 g. fat, 6 g. fiber, 8 g. sugar, 0 g. sat, 15 g. carbs, 5 g. protein

Ingredients

• 3-4 small eggplant
• 2 small peppers
• 2 medium-large tomatoes
• 1 tbsp olive oil
• 2 medium yellow onions, chopped
• 2 carrots, chopped
• 4 cups (32 ounces) chicken stock (use veggie for vegetarian)
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp curry powder
• 1 cup water
• Cilantro for garnish (optional)
• Feta cheese for topping (optional)

Details

Adapted from greenlitebites.com

Preparation

Step 1

Preheat the oven to 450 degrees.

Slice the eggplant about 1/4-inch thick and lay them out on a lined cookie sheet sprayed with cooking spray. Sprinkle with salt.

Roast the eggplant for about 20 minutes. You can pop the peppers in at this time, too.

Prepare the tomatoes the same way and roast them for 20 minutes as well.

While the veggies are roasting, start the soup base by heating 1 tablespoon of olive oil in a stock pot. Sauté the onion and carrots with a little salt.

Once the onion starts to caramelize and darken, add the stock and spices. Simmer.

After 20 minutes, the eggplant will have shrunk down a fair amount.

The tomatoes, too.

Cut the whole roasted peppers.

Add all the roasted vegetables to the simmering stock. Raise the heat and bring to a boil. Then lower heat to a simmer and puree.

I added a cup of water to get the consistency I wanted as it reduced a bit during cooking.

Simmer until you’re ready to serve.