Source: The Culinary Institute of America
Serves 8
2 Tbsp olive oil
2 Tbsp minced ginger
1 cup diced onion
1.5 cups diced leeks, white and light green parts only
5 garlic cloves, minced
1.5 Tbsp Curry Spice Blend, or to taste
2.5 cups peeled, deseeded and diced butternut squash
½ cup diced carrot
3.5 cups vegetable broth, or as needed
1 eggplant, diced
1 zucchini, diced
½ cup diced celery
½ cup currants
¼ cup tomato puree
2 cups chickpeas, cooked and rinsed
1 Tbsp lemon juice
¼ tsp salt
2 tsp lemon zest
Heat the oil in a large soup pot over medium heat. Add the ginger, onion leeks, and garlic and cook, stirring frequently, over low heat until the onions are limp and translucent, 4-5 minutes. Add the spice blend and sauté until aromatic, about 1 minute.
Add the butternut squash, carrots, and just enough of the broth to cover the vegetables and cook over medium heat for about 10 minutes.
Add the eggplant, zucchini, celery, currants, tomato puree, and enough broth to cover the vegetables and simmer until all the vegetables are tender, about 25 minutes
Stir in the chickpeas. Season with the lemon juice and salt. Cover and cook until heated completely. Garnish with the lemon zest.
