Roasted Eggplant (Aubergine) and Potato Soup

Recipe by Happy Harry 2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place oven rack about 10 inches from broiler.
  • Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
  • Let cool, remove skin and coarsely chop.
  • In medium large stockpot, melt butter over medium heat.
  • Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
  • Stir in paprika,pepper,cumin,salt and eggplant.
  • Turn heat to high, and stirring constantly, cook about 2 minutes.
  • Pour in stock and potatoes.
  • Bring to a boil, and reduce to a simmer.
  • Cook until potatoes are fork-tender.
  • Puree in food processor in batches.
  • Re-warm as needed. Serve with some yogurt swirled on top.
  • * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.
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