6 Tbsp. butter3 cups onion, diced3 cups celery, diced2 large eggplants, diced3 cups potatoes, diced1 tsp. curry powder½ tsp. thyme½ tsp. basil8 cups vegetable broth1 tsp. Chili Pepper Seasoning4 cups whipping cream
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 Chili Pepper Seasoning, and cook uncovered over medium heat until mixture begins to thicken, about 45 minutes.
4.Remove from heat, add cream.