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Roasted Pepper and Eggplant Soup
Prep time:                          10 min
Cooking time:                  25 min
Yields:                                    4 people
2 lbs eggplant (med eggplant)
2 lbs red peppers
1 tsp coconut oil
1/2 cup red onion
1 clove garlic, sliced
1/4" piece of galangal*
1/4 tsp garam masala
pinch of cardamom (5 grains)
8 oz vegetable broth
7 oz coconut milk (1/2 can)
20 cashews
Poke holes in eggplant with fork, turn on broiler in over and place rack on 2nd level or roughly 5" from burner. Place eggplant under the broiler to roast the topside. Meanwhile de-seed and cut the peppers in 1/2, place on cookie sheet cut side down, leaving a space in the middle for the eggplant. Put the eggplant cooked side down on the cookie sheet and put back under the broiler with peppers, cook until peppers skins have bubbled and browned (aprox 20 min).  Remove peppers and eggplant from the oven and let cool. Slice onion and add to a skillet with oil over medium heat, cook for 3 min then add garlic and galangal cook for 2 min and turn off heat. Then add garam masala and ground cardamom.  Once the peppers are cool to the touch remove the skins, repeat with the eggplant, place into a Vitamix. Add the onion mix, vegetable broth and coconut milk. Blend until smooth.  Chop the cashews and toast in skillet over low heat, garnish your soup and enjoy!
This will yield a thick velvety soup if you prefer your soups thinner add more vegetable broth. 
*If you don't have access to galangal you may replace it with ginger and another pinch of cardamom to make up for the floral notes that galangal lends to a dish.
If you like a little spice you can also garnish with chili oil.
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