CURRIED EGGPLANT SOUP
Steps:
- Preheat oven to 400F. Peel eggplant and slice it 1/4-inch thick. Place slices on a spray baking sheet and cover with foil. Roast until eggplant is very tender, about 30 minutes. Remove eggplant from oven and coll. Put half of the slices into 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 saute until tender, about 3 minutes. Add 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 reserved 1 cup of broth and cook another minute. Pour this mixture into food processor with the eggplant. Add the beans to 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 if needed). Turn down to very low and barely simmer for 15 minutes. Serve hot or chilled, stirring in one tbs of soy yogurt into each bowl (if desired) and sprinkling with parsley or cilantro
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Shanille Drummond
[email protected]This recipe is a waste of time and ingredients.
Edward Connor
[email protected]I followed the recipe exactly, but my soup didn't turn out as creamy as I expected.
Mubiru Matia
[email protected]The soup was bland and lacked flavor.
Mohammed Sarmin
[email protected]This recipe is a bit too spicy for my taste.
Husnain Battery
[email protected]I'm not sure what went wrong, but my soup turned out bitter. I think I may have added too much curry powder.
valentino douglas
[email protected]This soup is a great way to use up leftover eggplant.
Dickson chibunna
[email protected]I've never made eggplant soup before, but this recipe made it easy. The soup turned out great and I will definitely be making it again.
Anesa
[email protected]This recipe is a keeper! It's so easy to make and the soup is absolutely delicious.
Shamoya Bartley
[email protected]I'm not a big fan of curry, but this soup was surprisingly good. The flavors were well-balanced and the soup was very creamy.
Karen Stanton
[email protected]This soup is perfect for a cold winter day. It's so warming and comforting.
Rodney Bennett
[email protected]I love how versatile this recipe is. You can add different vegetables or spices to suit your own taste.
Kuselwa Klawushe
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your veggies.
Daniel Teye Bozo
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and the leftovers are just as good the next day.
Srinivas Pala
[email protected]This soup is amazing! The flavors are so rich and complex. I love the way the sweetness of the eggplant pairs with the spiciness of the curry.
Prophtees Blessing Forson
[email protected]I'm not a big fan of eggplant, but I decided to try this recipe anyway. I was pleasantly surprised! The soup was really flavorful and the eggplant was cooked perfectly. I would definitely make this again.
Esther Matu
[email protected]This is one of my favorite soup recipes. It's so easy to make and always turns out delicious. I love the combination of curry and eggplant.
Katy Cabrera
[email protected]I made this soup last night and it was a hit with my family. The flavors were amazing and the soup was so creamy and comforting. I will definitely be making this again.
Ebrahim Mulla
[email protected]This curried eggplant soup is a delicious and hearty meal that is perfect for a cold winter day. The flavors of the curry and eggplant are perfectly balanced, and the soup is creamy and satisfying. I would definitely recommend this recipe to anyone w