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Kitchen Notebook

July 31, 2018

Roasted Tomato Eggplant Soup

50 Mins

Serves 2

 

  • 1 lb Roma Tomatoes, quartered
  • ½ Eggplant, peeled and cut into 1/4-inch slices
  • ¼  lb Carrots, peeled and cut into 3/4-inch pieces
  • 1/2 Onion, peeled and cut into 1/4-inch wedges
  • 5 Garlic Cloves
  • 1/4 cup Olive Oil
  • 3 cups Vegetable Broth
  • ½  cup Coconut Cream
  • ½ tsp Red Wine Vinegar
  • Sea Salt and freshly ground Black Pepper
  • Fresh basil leaves

 

Preheat oven to 400 degrees. Arrange tomatoes, eggplant, carrots, onion and garlic cloves in a single layer on two baking sheets. Drizzle olive oil evenly over vegetables; sprinkle with pepper and ¼  teaspoon salt. Roast in preheated oven until tender and lightly browned, about 40 minutes, rotating baking sheets halfway through.

 

Reserving a couple slices of eggplant for garnish, scrape the rest of the vegetables and cooking juices into a large Dutch oven. Stir in vegetable broth and coconut cream. Bring to a boil over medium-high. Remove from heat. Purée soup with an immersion blender or transfer to a blender and pulse. Stir in vinegar and season with salt and pepper, to taste. Divide between two bowls, top with eggplant pieces and torn basil.


50 Mins Dinner Paleo Recipe Summer Veg

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50 Mins Dinner Paleo Recipe Summer Veg


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