Roasted Pepper & Eggplant Curry Soup

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

  1. Toss the eggplants, tomatoes, red peppers & garlic in olive oil.
  2. Roast for 25 minutes at 450.
  3. Sauté the onions in butter for 5 minutes.
  4. Add in the roasted veggies & spices. Sauté for 2 minutes.
  5. Add in the tahini & bone broth. Simmer for 30 minutes.
  6. Turn off the heat and blend with an immersion blender.
  7. Stir in the heavy cream, and enjoy!

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