INGREDIENTS

6 Tbsp. butter
3 cups onion, diced
3 cups celery, diced
2 large eggplants, diced
3 cups potatoes, diced
1 tsp. curry powder
½ tsp. thyme
½ tsp. basil
8 cups vegetable broth
1 tsp.7 Chili Blend Hot Pepper Seasoning

4 cups whipping cream

INSTRUCTIONS

1.Melt butter in a large pot. Sauté onion, celery, eggplant, and potatoes until tender.

2.Add curry, thyme, and basil. Cook uncovered over medium heat, stirring frequently, until potatoes are tender, 10-15 minutes.

3.Stir in broth, add 7 Chili Blend Hot Pepper Seasoning, and cook uncovered over medium heat until mixture begins to thicken, about 45 minutes.

4.Remove from heat, add cream.