Roasted Garlic & Eggplant Soup (10.01.13)

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  • 4-5 large eggplant
  • 1 garlic bulb plus 2 cloves
  • 1 yellow onion, divided
  • 5-6 sprigs from thyme
  • 5-6 sprigs fresh rosemary
  • 6-8 Roma tomatoes
  • 2 tablespoons coconut oil
  • 4 cups vegetable stock or water
  • 1 teaspoon curry powder (optional)
  • Real Salt and Fresh Cracked Black Pepper, to taste

Preheat oven to 400 degrees.

Cut off top and ends of the eggplant. Poke holes in them with a fork, scoop the insides out. (Note: Use white eggplant to cut the bitterness.) On a large baking sheet, roast the eggplant with 1 whole garlic bulb and half of the yellow onion. Sprinkle 4-5 fresh thyme and rosemary sprigs around the pan. Roast for 35-30 minutes.

Chop tomatoes and remaining onion into bite size pieces. Mince the 2 remaining garlic cloves of garlic.  Saute in the coconut oil, salt and pepper for 3-6 minutes with remaining thyme and rosemary.

Once the roasted vegetables have slightly cooled, place them in a blender with vegetable stock or water and curry powder, if using. Pour mixture into the soup pot with the sautéed vegetables for a chunky version. Option: blend sautéed vegetables with roasted vegetable mixture for a pureed version. Add salt and pepper, to taste.

Recipe provided by Zest Kitchen & Bar. For more information on the restaurant visit www.zestslc.com.

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