Eggplant Soup

The potentially disastrous texture and occasional bitterness of eggplant is eliminated in this recipe by first roasting the eggplant and then using a sweet orange vegetable to flavor the soup. Either cream or milk can be used to enrich the soup, depending on how indulgent you are feeling!

serves 6

olive oil for roasting
1 1/2 lb eggplant, cut in half
1/2 lb orange vegetable (sweet potato, pumpkin, carrots, etc), cut in half
1 tbsp olive oil
2 onoins, finely chopped
3 cloves garlic, minced
3-4 cups vegetable broth
1/4 tsp fresh thyme or oregano
1 bay leaf
1/4 tsp ground coriander
1 tbsp tomato paste
2/3 cup milk or cream
lemon juice

serve with sour cream and parsley

Oil a shallow roasting pan and place eggplant and orange vegetables cut side down. Brush the tops with oil and roast at 400ºF for 30 minutes. Allow to cool enough to handle and scoop at the flesh.


Heat the oil in a pan over medium-low heat and add onions for 5-10 minutes until translucent. Add garlic, roasted vegetable flesh, 3 cups broth, herbs and tomato paste. Cover and simmer for 30 minutes.

Remove the bay leaf and blend the soup (either using an immersion blender or cool enough to use a food processor, then return to pan). Add the milk or cream and up to 1 more cup of broth to desired consistency. Add lemon juice to taste. Adjust seasonings and serve with sour cream and parsley.


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