Red Curried Eggplant Soup

• 1 eggplant
• 1 teaspoon salt
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 red pepper, seeded and chopped
• 1 tablespoon curry powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 cup tomato, chopped
• 3 cups vegetable stock
• Yogurt, croutons, microgreens

1. Remove stem end from eggplant and cut into 1-inch pieces. In a large pot over medium heat, saute onion in oil until wilted, about 3 minutes. Add pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more. Add eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and simmer, partially covered, for 40 minutes. Remove from heat and let cool slightly. Puree soup, in batches, in a food processor or blender. Return to pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt, croutons or microgreens.

eggplant, salt, red onion, olive oil, red pepper, curry powder, cinnamon, ground cloves, tomato, vegetable stock, croutons

Taken from www.epicurious.com/recipes/member/views/red-curried-eggplant-soup-50142103 (may not work)