Red Curried Eggplant Soup
| 1 | eggplant | 1/2 | teaspoon cinnamon |
| 1 | teaspoon salt | 1/4 | teaspoon ground cloves |
| 1 | red onion, chopped | 1 | cup tomatoes, chopped |
| 2 | tablespoons olive oil | 3 | cups vegetable stock |
| 1 | pepper, seeded and chopped | | Salt and pepper |
| 1 | tablespoon curry powder | | Yogurt and croutons for garnish |
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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 and croutons. Makes 6 servings.
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