
Ingredients
- 2 eggplants, diced
- 2 tomatoes, diced
- 2 red peppers, diced
- 6 garlic cloves
- 3 tbsp olive oil
- 2 tbsp butter
- 1 onion, diced
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp cayenne
- 1 pinch cardamom
- 1/3 cup tahini
- 4 cups bone broth
- 1/4 cup heavy cream
Instructions
- Toss the eggplants, tomatoes, red peppers & garlic in olive oil.
- Roast for 25 minutes at 450.
- Sauté the onions in butter for 5 minutes.
- Add in the roasted veggies & spices. Sauté for 2 minutes.
- Add in the tahini & bone broth. Simmer for 30 minutes.
- Turn off the heat and blend with an immersion blender.
- Stir in the heavy cream, and enjoy!