Eggplant, Soups

Curried Eggplant Soup

1 large eggplant (or 2 smaller ones)
1 large onion, diced
1 Granny Smith apple, peeled and diced
1/2 cup diced tomatoes (drained canned tomatoes or fresh)
1 1/2 – 2 tablespoons best-quality curry powder
1 pinch cayenne (or more, to taste)
1 tablespoon low sodium soy sauce
1/2 cup raisins or other dried fruit
1 15-ounce can unsalted great northern beans, rinsed and drained
4 cups unsalted vegetable broth, divided
1/2 cup soy milk or other non-dairy milk
Salt substitute and pepper, to taste
6 tablespoons soy yogurt (optional)
Parsley or cilantro, chopped (optional)

Preheat oven to 400F. Peel the eggplant and slice it 1/4-inch thick. Place the slices on a baking sheet lined with parchment paper and cover with foil. Roast until eggplant is very tender, about 30 minutes.

Remove the eggplant from the oven and allow to cool. Put half of the slices into the 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.

Add the onions to a skillet and sauté until tender, about 3 minutes. Add small amounts of vegetable broth if onions stick.  Add the diced apple and cook for another 2 minutes. Stir in the tomato, curry powder, cayenne, soy sauce, raisins and cook, stirring, for 2 minutes. Add the reserved 1 cup of broth and cook another minute. Pour this mixture into the food processor with the eggplant.

Add the beans to the 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 substitute and pepper (and more curry powder if necessary). Turn down to very low and barely simmer for 15 minutes.

Serve hot or chilled, stirring in one tablespoon of soy yogurt into each bowl (if desired) and sprinkling with parsley or cilantro.

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2 thoughts on “Curried Eggplant Soup”

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