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Red Curried Eggplant Soup




Source of Recipe


Vegetarian_group@yahoogroups.com


1 eggplant
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1 red onion, chopped
1 cup tomatoes, chopped
2 Tablespoons olive oil
3 cups vegetable stock
1 pepper, seeded and chopped
salt and pepper
1 Tablespoon curry powder
yogurt and croutons for garnish

Remove stem end from eggplant and cut into 1-inch pieces. In a large
pot over medium heat, saute onion in oil until wilted, about 3 minutes.
Add pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more.
Add eggplant, tomatoes and stock to the pot, and bring to a boil.
Lower heat and simmer, partially covered, for 40 minutes.
Remove from heat and let cool slightly. Puree soup, in batches, in a
food processor or blender.
Return to pan, salt and pepper to taste, and reheat gently.
Serve and garnish with yogurt and croutons.

Makes 6 servings