Cardamom Curry Eggplant Tomato Soup
Can soup be sexy? I think this one is. Silky and velvety, rich and lightly spicy and laced with exotic flavors, this curried eggplant tomato soup is so enticing, I found myself licking the bowl to get every last drop.
Can you tell I’m a little smitten with this soup? I came up with the idea after playing with Indian and Moroccan flavors for my Indian cooking class last week … and I decided my go-to eggplant tomato soup recipe needed a little makeover, a bit more global flavor. And a little kick! I added some of the spices I’ve been playing with lately and some hot peppers from the garden. Oh man, that was just what I was craving.
It’s a strangely VERY rainy autumn day, wet and chilly and calling for soup.
- 1 Tablespoon avocado oil
- 1 medium eggplant, peeled & chopped into 1/2-inch chunks (about 2 cups)
- 1 Tablespoon avocado oil
- 1 Tablespoon butter
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 Tablespoon turmeric
- 1 yellow onion, peeled & chopped
- 4 - 6 garlic cloves, peeled & chopped
- 1 - 3 fresh hot peppers (such as jalapeno, cayenne, habanero, etc.), chopped
- 1 inch chunk of fresh ginger root, peeled and chopped
- 1 bay leaf
- 2 cups chicken or vegetable broth
- 4 - 6 tomatoes, peeled and chopped (about 4 cups)
- 1 can light coconut milk
- Several fresh mint leaves
- For the top: plain nonfat Greek yogurt & a sprig of fresh mint or cilantro
- Preheat the oven to 400 F. Spray a baking sheet with cooking spray. Toss the chopped eggplant with 1 Tablespoon of avocado oil. Roast the eggplant at 400 for about 15 minutes or until tender.
- While the eggplant is roasting, heat the next Tablespoon of avocado oil over medium heat with the butter in a large saucepan until the butter is just melted. Add the spices and cook for several minutes, until the spices are very fragrant. Stir in the onion and garlic and saute for a few minutes until the onion is soft and translucnt, then add in the hot peppers and the ginger and saute a couple more minutes. Add the bay leaf, broth, eggplant and tomatoes. Bring to a boil, reduce heat and simmer for 15 - 20 minutes.
- Pour the hot tomato eggplant mixture into a blender and add the coconut milk and mint leaves. Let cool slightly, then blend until smooth.
- To serve: reheat the soup to piping hot, top with a dollop of cool Greek yogurt and a sprig of fresh mint or cilantro. Enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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