This soup is smooth and comforting but with complex flavors that are at once sweet and smoky.
By Abby Himes
- 1 eggplant, roasted
- 4 large zucchini
- 1 large onion (about 1 cup) sliced
- 1½ teaspoon curry powder
- ½ teaspoon ginger (the powder kind)
- ½ teaspoon dry mustard
- 4 cups chicken broth
- 3 Tablespoons raw (uncooked) rice
- 2 Tablespoons half and half
- salt and pepper
- Roast the eggplant: Coat the flesh part of the eggplant with olive oil and season with salt & pepper. Place on the baking sheet face down and broil for 10-15 minutes, depending on how big the eggplant is. Then, flip over so that the skin side is down and broil 3-4 minutes.
- In a large pot or dutch oven add the zucchini, onion, curry, ginger, sprinkle of salt and pepper, and dry mustard. Mix together.
- Add the broth and rice, bring to a boil. Cover and simmer for 45 minutes.
- Uncover and remove from heat. Let it cool for about 10 minutes and then add the roasted eggplant.
- Get out a blender, food processor, immersion blender, etc. and puree the soup until smooth - doing small batches. If using a blender I recommend using a dish towel to hold the top down...you don't want hot liquid escaping...not that it happened to me or anything...
- You really do want it as smooth as you can get it!
- Add the smooth creamy soup back to the pot, add the half and half, taste it and probably throw in a bit more salt, maybe some pepper and reheat until warm.
Abby can be found cruising her local farmer's market and co-op looking for fresh, new, flavors and sustainable options. She sees food as an adventure, and is always excited to try something new. Abby is also the creator and voice behind the food blog, Seaweed & Sassafras.