Lunche for 4

Curry Eggplant Pepper Soup

Name: Curry Eggplant Pepper Soup
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 small /medium eggplant; 2 red bell peppers; 1 red onion; 3 cloves garlic; 2 tbsp olive oil; 4 cups vegetable broth; 1/4 cup + 2 tablespoons tahini or natural peanut butter; 1 tsp curry; 1 tsp garam masala; 1 tsp chili powder; optional: 2 tablespoons cream

Roasted eggplant, peppers, onion, and garlic simmer with spices and broth before blending into a creamy soup.

Typical price

$12.34for 4 servings

$3.08 per serving$12.34 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pinchofyum.com

50 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Indian Vegetarian Lunches Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	3 lb	$5.97Typical price
Bell peppers$2.49/lb typical	0.75 lb	$1.87Typical price
Red onions$1.49/lb typical	1 lb	$1.49Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Broth or stock$0.07/oz typical	33 oz	$2.32Typical price
Total for the servings shown		$12.34

Pantry staples you likely have

Olive and cooking oilDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

4 small /medium eggplant
2 red bell peppers
1 red onion
3 cloves garlic
2 tbsp olive oil
4 cups vegetable broth
1/4 cup + 2 tablespoons tahini or natural peanut butter
1 tsp curry
1 tsp garam masala
1 tsp chili powder
optional: 2 tablespoons cream

Steps

Heat the oven to 425 F, toss the eggplant, peppers, onion, and garlic with olive oil, and roast on a baking sheet for 25 minutes.
Transfer the roasted vegetables to a large pot, add the broth, curry, garam masala, and chili powder, and simmer for 15 minutes.
Blend the soup with the tahini or peanut butter until smooth, adding water if needed for a thinner texture.
Stir in the cream if using, warm the soup for 3 minutes, and season with salt and pepper.