Red Curry Eggplant Soup

I guess this is a close cousin of the tomato-basil soup I posted yesterday. It includes the rest of the grilled veggies - eggplant, potato, carrot, onion, and garlic - I made this weekend. In addition, I added a couple of cups of spinach and tender collard greens from the garden while I processed the grilled vegetables. Here's the play by play in the food processor. (I gave up fighting with this program to get these in one left to right row, so the steps can be visualized counter-clockwise.)



So the end result might not be the appetizing looking thing in the world, but the idea was to create a roasted vegetable blend that could easily be turned into soup, stew, or sauce for pasta or grains. This is such a simple technique, and any number or variety of roast-able veggies would work. The finished curry soup was very simple - I made it during my lunch break today. In a soup pot, I brought 2 tbsp. of Thai red curry paste to a quick boil along with 3/4 cup of coconut milk. Add two cups of the vegetable mixture to the curry-coconut mixture, along with another half cup of vegetable stock. Heat just until the soup is nice and hot, and serve immediately. Since I still have a little jar of basil cuttings on the counter, I had a nice garnish. Thai basil or cilantro would be great here too. Any grain would add some nice body to the soup - I used some leftover brown rice.