Best 2 Curried Eggplant Soup Recipes
Embark on a culinary adventure with our tantalizing Curried Eggplant Soup, a delightful symphony of flavors that will warm your soul and tantalize your taste buds. This delectable soup showcases the harmonious blend of tender eggplant, aromatic spices, and a velvety coconut milk broth. As the star ingredient, eggplant takes center stage, absorbing the rich flavors of the curry while retaining its soft, melt-in-your-mouth texture.
This recipe collection offers three irresistible variations to cater to diverse palates and dietary preferences. Firstly, the Classic Curried Eggplant Soup is a timeless favorite, boasting a symphony of warm spices and a creamy coconut milk base. For a touch of elegance, the Roasted Red Pepper and Eggplant Soup incorporates roasted red peppers, adding a vibrant color and a subtle smoky sweetness. Lastly, the Vegan Curried Eggplant Soup delights with its plant-based goodness, featuring a rich and flavorful broth made from vegetables and coconut milk, ensuring that everyone can indulge in this culinary masterpiece.
Whether you're seeking a comforting meal on a chilly evening or a flavorful addition to your lunch repertoire, our Curried Eggplant Soup recipes are sure to impress. With their ease of preparation and versatility, these soups promise an unforgettable culinary experience, transforming simple ingredients into a symphony of flavors that will leave you craving more.
CURRIED EGGPLANT SOUP
Steps:
- Preheat oven to 400F. Peel eggplant and slice it 1/4-inch thick. Place slices on a spray baking sheet and cover with foil. Roast until eggplant is very tender, about 30 minutes. Remove eggplant from oven and coll. Put half of the slices into 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. Spray a non-stick skillet with canola oil and get it hot. Add the onions and saute until tender, about 3 minutes. Add diced apple and cook for another 2 minutes. Stir in the tomato, curry powder, cayenne, soy sauce, and agave nectar and cook, stirring for 2 minutes. Add reserved 1 cup of broth and cook another minute. Pour this mixture into food processor with the eggplant. Add the beans to 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 and pepper (and more curry if needed). Turn down to very low and barely simmer for 15 minutes. Serve hot or chilled, stirring in one tbs of soy yogurt into each bowl (if desired) and sprinkling with parsley or cilantro
RED CURRIED EGGPLANT SOUP
Steps:
- Remove stem end from eggplant and cut into 1-inch pieces. In a large pot over medium heat, saute onion in oil until wilted, about 3 minutes. Add pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more. Add eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and simmer, partially covered, for 40 minutes. Remove from heat and let cool slightly. Puree soup, in batches, in a food processor or blender. Return to pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt, croutons or microgreens.
Tips:
- Choose the right eggplant: Select firm, ripe eggplants with smooth, unblemished skin. Avoid eggplants that are too soft or have brown spots.
- Roast the eggplant: Roasting the eggplant enhances its flavor and smoky texture. Roast the eggplant until the skin is charred and the flesh is soft.
- Use a good-quality curry paste: The curry paste is the backbone of the soup, so choose one that is flavorful and aromatic. Look for a curry paste that contains a variety of spices, such as cumin, coriander, turmeric, and chili peppers.
- Simmer the soup: Simmering the soup allows the flavors to meld and deepen. Simmer the soup for at least 15 minutes, or longer if desired.
- Season to taste: Season the soup with salt, pepper, and additional curry powder to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
Curried eggplant soup is a delicious, hearty, and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover eggplant. With its smoky roasted eggplant, fragrant curry paste, and creamy coconut milk, this soup is sure to please everyone at the table. Serve it with a side of rice or naan bread for a complete meal.
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