You are here

Roasted Eggplant Soup

Diet.Chef's picture
Ingredients
  Eggplant 2 Medium
  Olive oil 1 Teaspoon
  Vegetable cooking spray 1
  Margarine 1 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Low fat sour cream 1⁄2 Cup (8 tbs)
Directions

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.
Let cool.
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,

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Eggplant

Rate It

Your rating: None
4.34375
Average: 4.3 (16 votes)