Prepare to embark on a culinary journey that will transform your kitchen into an aromatic paradise! This Curried Eggplant Soup is not just a recipe; it's a magical blend of creamy textures, exotic Indian-inspired spices, and soul-warming goodness that will transport your taste buds to a world of incredible flavor. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your soup game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare your ingredients by washing and dicing the eggplant into small, uniform cubes. Chop the onion finely and mince the garlic cloves.
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and curry powder to the pot, stirring continuously for 30-45 seconds to release their aromatic oils and prevent burning.
- Add diced eggplant to the pot and stir to coat with the onion, garlic, and curry mixture. Cook for 5-6 minutes, stirring occasionally, until the eggplant begins to soften and slightly caramelize.
- Pour in the vegetable broth, ensuring the eggplant is fully submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the eggplant is completely tender.
- Add coconut milk to the pot and stir to combine. Simmer for an additional 5 minutes to meld the flavors.
- Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Ladle the soup into serving bowls and garnish with fresh basil leaves. Serve hot.
Tips
- Choose a fresh, firm eggplant with smooth, glossy skin for the best texture and flavor.
- Toast your curry powder briefly in the pot to enhance its aromatic qualities and deepen the flavor profile.
- For an extra silky soup, strain the puréed mixture through a fine-mesh sieve to remove any potential eggplant skin fragments.
- If you prefer a thinner consistency, gradually add more vegetable broth until you reach your desired thickness.
- Experiment with garnishes like toasted pumpkin seeds, a swirl of coconut cream, or a sprinkle of red pepper flakes for added complexity.
- This soup tastes even better the next day, so don't hesitate to make it in advance and let the flavors develop overnight.
- For a protein boost, consider adding cooked chickpeas or shredded chicken when reheating the soup.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
