By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
346 cal · 50 min
Curry Roasted Red Pepper and Eggplant Soup
Recipe GLPR35156618cee7bb
A silky, aromatic soup featuring roasted red peppers and eggplant infused with warm curry spices. The vegetables are roasted until tender and caramelized, then blended with vegetable broth and tahini to create a creamy, vegan-friendly soup. Finished with a hint of lemon and cream for brightness and richness, this aromatic dish makes a sophisticated starter or light meal.
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Ingredients
4 small eggplants (or 2 large)
2 red bell peppers
2 tablespoons olive oil
1 red onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon chili powder
⅓ cup tahini or natural peanut butter
2 tablespoons heavy cream (optional)
1 teaspoon fresh lemon juice (optional)
Cayenne pepper for garnish (optional)
Salt to taste
Directions
Preheat your oven to 450°F (230°C). Line a large baking sheet with aluminum foil and lightly spray it with nonstick cooking spray.
Wash the eggplants and red bell peppers. Cut the eggplants into ½-inch thick rounds or chunks, and cut the peppers into large chunks, removing the seeds and stems. Spread the vegetables on the prepared baking sheet in a single layer. Sprinkle generously with salt and roast for 25–30 minutes, stirring halfway through, until the eggplant is very tender and lightly browned at the edges and the peppers are softened and charred.
While the vegetables roast, heat the olive oil in a large pot over medium heat. Add the chopped red onion and sauté, stirring occasionally, for 5–7 minutes until softened and translucent.
Add the minced garlic to the pot and cook, stirring constantly, for about 30 seconds until fragrant.
Stir in the curry powder, garam masala, and chili powder, cooking for about 1 minute until the spices become aromatic and coat the onions and garlic.
Pour the vegetable broth into the pot and add the tahini or peanut butter, stirring well to combine and dissolve the tahini completely.
Once the roasted vegetables are tender, carefully transfer them from the baking sheet to the pot with the broth and spices. Stir gently to combine.
Bring the soup to a gentle simmer over medium heat and cook for 5 minutes to allow the flavors to meld.
Remove the pot from heat. Working in batches if necessary, carefully transfer the soup to a blender and purée until smooth or to your desired consistency. For a thinner soup, add more broth; for a thicker consistency, use less liquid in each batch.
Return the puréed soup to the pot and gently warm over low heat. If using, stir in the cream and/or lemon juice to taste.
Taste the soup and adjust seasoning with additional salt as needed. Ladle into bowls, garnish lightly with cayenne pepper if desired, and serve hot with warm bread.
Comments
Red pepper and eggplant are reliably stocked at any Charlotte grocer, but garam masala will require a stop at Harris Teeter or a second trip to an Indian market—a real cost on a weeknight. The 50-minute estimate ignores the roasting time for the vegetables, which realistically runs closer to 70 minutes start to finish. At roughly $2.50 to $3.00 per serving, the tahini and heavy cream push this into richer territory, making it better as a planned dinner than a last-minute option. It reheats well and feeds four as a substantial starter or light main, with good depth from the spice blend.
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