4 small/medium eggplant (or 2 large)
2 red bell peppers
1 red onion, chopped
3 cloves garlic, minced,
2 tablespoons olive oil
4 cups vegetable broth
1/4 cup + 2 tablespoons tahini or natural peanut butter
1 teaspoon curry
1 teaspoon garam masala
1 teaspoon chili powder
optional: 2 tablespoons cream, 1 teaspoon lemon juice, cayenne for sprinkling
Preheat oven to 450.
Chop red peppers and eggplant.
Cover a baking sheet with tinfoil and spray with nonstick spray.
Put vegetables on baking sheet and sprinkle with salt. Roast for 25-30 minutes.
Saute onion with oil until translucent. Add garlic and saute for 30 seconds.
Add broth, tahini, and spices. Add roasted vegetables. Let simmer for 5 minutes.
Remove from heat and transfer to a blender.
Puree until soup reaches desired consistency. Stir in cream and/or lemon juice.
Sprinkle with cayenne and serve with warm bread.
Recipe + Images courtesy of my new favourite website: Pinch of Yum