Curry Roasted Red Pepper and Eggplant Soup

• small/medium eggplant (or 2 large)↗4
• red bell peppers↗2
• red onion, chopped↗1
• cloves garlic, minced↗3
• olive oil↗2 tablespoon
• vegetable broth↗4 cup
• + 2 tablespoons tahini or natural peanut butter0.25 cup
• curry↗1 teaspoon
• garam masala↗1 teaspoon
• chili powder↗1 teaspoon
• optional: 2 tablespoons cream, 1 teaspoon lemon juice, cayenne for sprinkling

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.