Turmeric is the main ingredient in many curry dishes. This spice’s therapeutic benefits come from its active ingredient curcumin which has powerful anti-inflammatory and antioxidant properties. Curcumin should be consumed with some fat/oil and with black pepper for maximum absorption.
This week your mission is to try adding some turmeric to your diet. This soup is outrageously good. As is Stephie’s Turmeric Ginger Latte.
I really, really love eating soup. This soup has one million delicious flavors: the sweetness of roasted peppers, eggplants (although I don’t really know what eggplant flavor is, exactly), nutty-ness, the brightness of lemon, and spicy spices that remind me of our favorite Indian restaurant.
Curry Roasted Red Pepper and Eggplant Soup
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour Serves: 4
4 small/medium eggplant (or 2 large)
2 red bell peppers
1 red onion, chopped
3 cloves garlic, minced,
2 tablespoons olive oil
4 cups vegetable broth
¼ cup + 2 tablespoons tahini or natural peanut butter
1 teaspoon curry
1 teaspoon garam masala
1 teaspoon chili powder optional: 2 tablespoons cream, 1 teaspoon lemon juice, cayenne for sprinkling
Preheat oven to 450. Chop red peppers and eggplant. Cover a baking sheet with tinfoil and spray with nonstick spray. Put vegetables on baking sheet and sprinkle with salt. Roast for 25-30 minutes.
Saute onion with oil until translucent. Add garlic and saute for 30 seconds. Add broth, tahini, and spices. Add roasted vegetables. Let simmer for 5 minutes.
Remove from heat and transfer to a blender. Puree until soup reaches desired consistency. Stir in cream and/or lemon juice. Sprinkle with cayenne and serve with warm bread.
More about turmeric….
Reprinted with permission of Lindsay Ostrom