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Curry eggplant soup with roasted red peppers and tahini swirl in a serving bowl

Curry Eggplant Soup with Roasted Red Peppers and Tahini

Curry eggplant soup is a creamy, blended vegetable soup with roasted depth, warm spices, and a rich tahini finish. It is a comforting choice when you want a flavorful bowl built around roasted vegetables and smooth texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-Inspired
Calories: 361
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 4 small/medium eggplant (or 2 large)
  • 2 red bell peppers
Aromatics
  • 1 red onion, chopped
  • 3 cloves garlic, minced
Soup Base
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1/4 cup + 2 tablespoons tahini or natural peanut butter
  • 1 teaspoon curry
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
Finishing
  • optional: 2 tablespoons cream, 1 teaspoon lemon juice, cayenne for sprinkling

Method
 

Roasting
  1. Preheat oven to 450°F (232°C). Chop the red peppers and eggplant.
  2. Line a baking sheet with foil and coat with nonstick spray. Arrange the vegetables on the sheet, sprinkle with salt, and roast for 25-30 minutes.
Cooking
  1. Cook the chopped onion with olive oil in a pot until softened and translucent.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the vegetable broth, tahini, and spices, then add the roasted vegetables. Simmer for 5 minutes.
Blending and Serving
  1. Remove the soup from the heat and transfer it to a blender. Puree until the desired consistency is reached.
  2. Mix in cream and/or lemon juice, then finish with a sprinkle of cayenne before serving with warm bread.

Notes

Blend the roasted vegetables until the soup reaches your preferred smooth consistency.