Roasted Eggplant Soup
|Olive oil||1 Teaspoon|
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Sweet red peppers||2 Large, chopped|
|Curry powder||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Canned no salt added chicken broth||6 Cup (96 tbs), undiluted|
|Freshly ground pepper||1⁄4 Teaspoon|
|Low fat sour cream||1⁄2 Cup (8 tbs)|
Slice eggplant in half lengthwise; place cut side up on a baking sheet.
Lightly brush cut surfaces of eggplant with olive oil.
Bake of 450° for 40 minutes or until eggplant is soft.
Remove from oven, and let cool on baking sheet.
Cut into 1/2-inch pieces; set aside.
Coat a large Dutch oven with cooking spray; add margarine.
Place over medium heat until hot; add onion, and saute 3 minutes.
Add sweet red pepper and curry powder, and saute 3 minutes, stirring often.
Add eggplant, and saute 30 seconds.
Stir in chicken brort, .salt, and pepper; bring to a boil.
Reduce heat, and simmer, uncovered, 30 minutes.
Transfer mixture in batches to container of an electric blender or food processor; top with cover, and process until smooth.
To serve, ladle soup into individual bowls.
Top each serving with 1 tablespoon sour cream.
Garnish each serving with fresh basil sprigs,