Thursday, July 31, 2014

Curried Roasted Red Pepper and Eggplant Soup

When eggplants are in season, they seem to come in droves.  If you are like me, you are left wondering what the heck you are going to do with all of them!  You can only make so much eggplant parmigiana, ratatouille, and baba ganoush!  I like to branch out and try different things.  I have had some hits and misses but when I find something worth sharing, I do just that.  I recently came across this recipe utilizing eggplant in a curried soup from Pinch of Yum.  I am a sucker for curry.  I just can't seem to get enough!  This soup is so good that I have been making it each week and now double my batches.  So if you find yourself inundated with eggplants this summer than give this recipe a try.  It is soothing, filling, and healthy!  You won't be disappointed!

Curried Roasted Red Pepper and Eggplant Soup

4 small/medium eggplant (or 2 large), trimmed and cut into 2 inch chunks
2 red bell peppers, cored and cut into 2 inch pieces
1 onion, chopped
4 garlic cloves, chopped
2 Tbsp. of extra virgin olive oil (plus more for roasting)
4 cups of water
1/4 cup of tahini
1 heaping tsp. of a good Indian curry powder
1 heaping tsp. of a good Garam Masala
1 heaping tsp. of chili powder
juice of half a lemon
dollops of Greek yogurt for serving
Himalayan salt, to taste
fresh ground black pepper, to taste


Preheat your oven to 450.  Arrange the eggplant and peppers in a single layer of a large roasting pan.  Sprinkle with salt, pepper, and drizzle with oil.  Toss to make sure the veggies are evenly coated and roast for 40 minutes (stirring after 20 minutes).  

Heat the oil over medium and saute the onions until they begin to brown.  Add the curry powder, Garam Masala, and chili powder.  After a minute or so, add the garlic and cook for an additional minute.  Add in the roasted vegetables and stir so they are well coated.  Pour in the water, cover and bring to a boil.  Turn the heat to low and stir in the tahini.  After 5 minutes, turn off the heat and puree the soup (this can be done with an immersion blender or transferred to a blender).  Add the lemon juice. Season with salt and pepper.  Ladle the soup into bowls and garnish with a dollop of Greek yogurt.  Enjoy!

Photos by Becky Loves Cooking
Recipe by

Saturday, July 19, 2014


People tend to debate how guacamole should be made quite frequently.  Some think there is a right way and a wrong way, but I just think it comes down to personal preference.  You can really add any ingredient you want (I have seen crab, shrimp, pineapple, mango, etc.!)  For me though, I like to keep it somewhat simple.  I prefer the flavor of the avocado to still shine through.  Below is my version of guacamole.  Give it a try and let me know what you think! 


5 large ripe Hass avocados, chunky dice
3 or 4 limes
1 or 2 garlic cloves, grated (use one if you have big cloves because the garlic can be strong)
1 medium onion, finely chopped (if using red onion, rinse it in a sieve before adding)
1 jalapeno, seeded and finely chopped
1/2 cup of fresh cilantro, roughly chopped
1/2 tsp. of ground cumin
Himalayan salt, to taste
tortilla chips (pick your favorite ones!)

Place the diced avocados in a medium sized bowl, squeeze the lime juice all over them, and toss lightly.  This will keep the avocados from turning brown, add some brightness to the flavor, and can also act as salt alternative.  Add the rest of the ingredients (minus the chips), stir, and check for seasoning.  If you don't like a chunky guacamole, feel free to mash the mixture with a fork.  Enjoy with tortilla chips!  It really is that simple! 

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking