Ingredients
Scale
To roast the eggplant:
- 1 Tablespoon avocado oil
- 1 medium eggplant, peeled & chopped into 1/2-inch chunks (about 2 cups)
For the soup:
- 1 Tablespoon avocado oil
- 1 Tablespoon butter
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 Tablespoon turmeric
- 1 yellow onion, peeled & chopped
- 4 – 6 garlic cloves, peeled & chopped
- 1 – 3 fresh hot peppers (such as jalapeno, cayenne, habanero, etc.), chopped
- 1 inch chunk of fresh ginger root, peeled and chopped
- 1 bay leaf
- 2 cups chicken or vegetable broth
- 4 – 6 tomatoes, peeled and chopped (about 4 cups)
- 1 can light coconut milk
- Several fresh mint leaves
- For the top: plain nonfat Greek yogurt & a sprig of fresh mint or cilantro
Instructions
- Preheat the oven to 400 F. Spray a baking sheet with cooking spray. Toss the chopped eggplant with 1 Tablespoon of avocado oil. Roast the eggplant at 400 for about 15 minutes or until tender.
- While the eggplant is roasting, heat the next Tablespoon of avocado oil over medium heat with the butter in a large saucepan until the butter is just melted. Add the spices and cook for several minutes, until the spices are very fragrant. Stir in the onion and garlic and saute for a few minutes until the onion is soft and translucnt, then add in the hot peppers and the ginger and saute a couple more minutes. Add the bay leaf, broth, eggplant and tomatoes. Bring to a boil, reduce heat and simmer for 15 – 20 minutes.
- Pour the hot tomato eggplant mixture into a blender and add the coconut milk and mint leaves. Let cool slightly, then blend until smooth.
- To serve: reheat the soup to piping hot, top with a dollop of cool Greek yogurt and a sprig of fresh mint or cilantro. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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