Monday was Columbus Day, a holiday for many of us on the East Coast. Having the day off was the perfect excuse for a nice 13 miler but it was also a good excuse for a visit to the Union Square Greenmarket.
My greenmarket haul, ready to go. |
Since the cool weather has finally hit I knew I was in the mood for soup but figured I would let the produce inspire me. That strategy worked great! After scouring the market I decided on eggplants, tomatoes, and onions--all of the necessary ingredients for Roasted Eggplant Soup. Eggplants are nearing the end of their season so I figured I'd better do something with them before they're gone.
This soup is surprisingly easy--you simply roast all the ingredients, simmer them together on the stove, purée, and then eat.
I made a couple modifications to the recipe, first by making it vegan (no, I'm not vegan, but I use almond milk on my cereal and in my coffee so that's what I had on hand). Second, although I was sure I had some thyme it my spice cabinet, turns out I was wrong, so I substituted cumin and curry powder instead. You know what? It turned out super tasty.
Post-roast. |