Curry Roasted Red Pepper and Eggplant Soup

Ingredients

• small/medium eggplant (or2large)
• red bell peppers
• red onion, chopped
• clove sgarlic, minced,
• tablespoon solive oil
• cup svegetable broth
• 1/4 cup+2 tablespoon stahini or natural peanut butter
• teaspoon curry
• teaspoon garam masala
• teaspoon chili powder
• optional: 2 tablespoon scream, 1 teaspoon lemon juice, cayenne for sprinkling

Instructions

1. Preheat oven to 450. Chop red peppers and eggplant. Cover a baking sheet with tinfoil and spray with nonstick spray. Put vegetables on baking sheet and sprinkle with salt. Roast for 25 30 minutes.
2. Saute onion with oil until translucent. Add garlic and saute for 30 seconds. Add broth, tahini, and spices. Add roasted vegetables. Let simmer for 5 minutes.
3. Remove from heat and transfer to a blender. Puree until soup reaches desired consistency. Stir in cream and/or lemon juice. Sprinkle with cayenne and serve with warm bread.