This soup is of a thick consistency. Feel free to add more stock if you like it thinner.
Point to note - this soup is extremely healthy. Absence of heavy cream does not make it less tasty.
Servings - 2
Core ingredients and flavorings -
1 clove garlic, chopped
2 inches ginger root, chopped
1 tsp cumin powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cayenne pepper
Salt and pepper to toss eggplant
1/4 cup cilantro - chopped
Secondary spices and flavorings -
1 clove black cardamom
Other Ingredients -
1/4 cup olive oil
1 large Spanish Onion, diced
1 large eggplant, peeled and cubed into 1/2 inch cubes
1 red bell pepper, diced
3 cups of chicken or vegetable stock
Preheat oven to 375 degrees F.
Toss eggplant into half the olive oil, salt and pepper.
Place on a foil covered, flat oven proof dish and roast for 30 minutes or until golden brown.
Heat remaining oil in a large stockpot.
Add the diced bell pepper, onion, garlic, ginger, and 1/2 teaspoon salt and 1/4 teaspoon pepper, cumin powder, cayenne pepper and black cardamom.
Saute briefly over medium heat for about 5 to 7 minutes.
Reduce heat to low, and cook for 8 to 10 minutes until the onion and red pepper are slightly soft.
Add the roasted eggplant and stock.
Cover and cook for 30 minutes, or until onions and pepper are very soft.
Remove from stove and add cilantro.
Remove the clove of black cardamom.
Cool for a few minutes and then puree in a blender in batches.
Garnish with cilantro and serve hot.