| Cook Time | 60 minutes |
| Servings |
Ingredients
- 500 gram Eggplant
- 3 pieces Tomato
- 3 pieces Onions
- 1 piece Carrot
- 500 ml Broth vegetable or water
- 1 teaspoon Paprika sweet smoked
- Chilli pepper dry
- 100 ml Cream (20%)
- 2 cloves garlic
- 1 teaspoon Sugar
- Greens to taste
- Nutmeg to taste
Ingredients
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Instructions
- Peel the carrots and grate them on a large grater. Chop the onion at random. Peel the eggplant and cut it into cubes. Blanch the tomatoes and peel them.
- Put the carrots in vegetable oil.
- Add the onion and simmer all together for 2-3 minutes.
- Cut the peeled tomatoes and send them to stew with onions and carrots for 3 minutes.
- Add the eggplant. Pour in the broth. Bring to a boil and then cover over low heat for 15 minutes.
- Then add paprika, chili peppers, chopped garlic and spices to the soup (as you see fit, I added coriander, I think it goes very well with eggplant). If the tomatoes are not sweet enough, add a teaspoon of sugar. I put a little less chili than required by the recipe, but it still turned out very sharp, so be careful with it.
- Remove the soup from the heat and punch with an immersion blender into a homogeneous puree.
- Pour in the cream. Warm up on low heat for a couple of minutes and remove from heat.
- Pour the soup on plates, sprinkle with sweet paprika and garnish with herbs.
- Bon appetit)
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