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Creamy Zucchini and Eggplant Soup

Creamy Zucchini and Eggplant Soup

Creamy Zucchini and Eggplant Soup

This soup is smooth and comforting but with complex flavors that are at once sweet and smoky.
By Abby Himes
Creamy Zucchini and Eggplant Soup

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Creamy Zucchini and Eggplant Soup


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5 from 2 reviews

  • Author: Abby Himes
  • Total Time: 1 hour 15 mins

Description

This soup is smooth and comforting but with complex flavors that are at once sweet and smoky.


Ingredients

Scale
  • 1 eggplant, roasted
  • 4 large zucchini
  • 1 large onion (about 1 cup) sliced
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon ginger (the powder kind)
  • 1/2 teaspoon dry mustard
  • 4 cups chicken broth
  • 3 Tablespoons raw (uncooked) rice
  • 2 Tablespoons half and half
  • salt and pepper

Instructions

  1. 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.
  2. In a large pot or dutch oven add the zucchini, onion, curry, ginger, sprinkle of salt and pepper, and dry mustard. Mix together.
  3. Add the broth and rice, bring to a boil. Cover and simmer for 45 minutes.
  4. Uncover and remove from heat. Let it cool for about 10 minutes and then add the roasted eggplant.
  5. 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…
  6. You really do want it as smooth as you can get it!
  7. 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.
  8. Enjoy!
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Appetizer
View Comments (6)
  • sounds good but can you clarify, after roasting/broiling the eggplant, do you add it with or without skin to the rest of the ingredients?

  • I made the soup exactly as the recipe calls and I think the rice ruined it. Also, I would suggest doubling the eggplant because I couldn’t taste it and it was medium to large sized. I think the soup would have been better using cream or yogurt or something else but not rice., it took away a lot of the other flavours. I will not make this soup again but I can see how others may find it delicious.

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