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The simple procedure of roasting eggplants, bell peppers, and tomatoes concentrates the sweetness of the vegetables. Add to this the slightly smoky flavor, the Indian influence of the spices and coconut, and the creamy smooth mouth feel and you have a velvety, complex, and novel soup, sure to intrigue and delight everyone. To round out a meal, we would probably choose a salad with a grain or other protein to accompany this soup
Yields 9 CUPS
Reprinted from Moosewood Restaurant Daily Special, Copyright © 1999 by Moosewood, Inc. All rights reserved. Published by Clarkson Potter/Publishers New York, Crown Publishing Group/Random House, Inc. New York
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