This delicious soup is so creamy and delicious!
Ingredients:
1 large eggplant (or 2 smaller ones)
1 large onion, diced
1 Granny Smith apple, (not peeled if organic) 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 Salt substitute
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, 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 and add a sprinkling with parsley or cilantro.
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Disclaimer: The views and opinions expressed by the broadcast guest(s) during this broadcast are solely their own and do not necessarily reflect the views or opinions of the host. It’s important to consult with a qualified healthcare professional before making any changes to your diet or lifestyle based on information provided in this broadcast. The contents of this video/website are for informational purposes only. Information provided is not intended to be a substitute for professional medical advice or treatment. Always consult your health care provider if you have any health related concerns or questions.
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