Pinch of Yum · by Lindsay Ostrom★ 4.7
<span class="fn">Curry Roasted Red Pepper and Eggplant Soup
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 20%
CARBS 45G49% OF CAL
16G FIBER0G ADDED24G INTRINSIC5G OTHER24G TOTAL SUGAR
FAT 20G49% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, pureed soup of roasted red peppers and eggplant with curry and peanut butter. Rich and warming, it's perfect for dipping bread or enjoying with a sandwich.
mainthaisoup🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 small/medium eggplant (or 2 large)
- 2 red bell peppers
- 1 red onion, chopped
- 3 cloves garlic, minced,
- 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
- optional: 2 tablespoons cream, 1 teaspoon lemon juice, cayenne for sprinkling
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 20%
CARBS 45G49% OF CAL
16G FIBER0G ADDED24G INTRINSIC5G OTHER24G TOTAL SUGAR
FAT 20G49% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 686mg
- Total sugar
- 24g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1505mg
- Calcium
- 111mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 686MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.