Curried Eggplant Soup

• 1 large eggplant
• 1 large onion, diced
• 1 granny smith apple, peeled and diced
• 1/2 cup tomatoes, diced
• 1.5-2 tsp curry powder
• 1 pinch cayenne
• 1 tbs soy sauce
• 2 tsp agave nectar or other sweetener
• 1 15 oz can great northern beans, rinsed and drained
• 4 cups vegetable broth, divided
• 1/2 cup soy milk or coconut milk (low fat)
• salt and pepper to taste
• 6 tbs soy yogurt or regular
• Parsley or cilanto 9optional)

1. Preheat oven to 400F. Peel eggplant and slice it 1/4-inch thick. Place slices on a spray baking sheet and cover with foil. Roast until eggplant is very tender, about 30 minutes.
2. Remove eggplant from oven and coll. Put half of the slices into food processor. Chop the other half coarsely and put them in a large pot. Add 3 cups of the vegetable broth and bring to a low simmer.
3. Spray a non-stick skillet with canola oil and get it hot. Add the onions and saute until tender, about 3 minutes. Add diced apple and cook for another 2 minutes. Stir in the tomato, curry powder, cayenne, soy sauce, and agave nectar and cook, stirring for 2 minutes. Add reserved 1 cup of broth and cook another minute. Pour this mixture into food processor with the eggplant.
4. Add the beans to food processor and puree until it forms a thick paste. Scrape the paste into the pot with the broth and eggplant, stir well, and add the non-dairy milk. Season to taste with salt and pepper (and more curry if needed). Turn down to very low and barely simmer for 15 minutes.
5. Serve hot or chilled, stirring in one tbs of soy yogurt into each bowl (if desired) and sprinkling with parsley or cilantro

eggplant, onion, granny smith apple, tomatoes, curry powder, cayenne, soy sauce, great northern beans, vegetable broth, soy milk, salt, soy yogurt, parsley

Taken from www.epicurious.com/recipes/member/views/curried-eggplant-soup-50110796 (may not work)