Creamy Roasted Garlic and Eggplant Soup

Ingredients

• Eggplant (1 large, cubed)
• Garlic (1 head)
• Olive oil (3 tablespoons, divided)
• Onion (1 medium, chopped)
• Vegetable broth (4 cups)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Sour cream (1/2 cup, for garnish)
• Fresh parsley (1/4 cup, chopped, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the garlic by cutting off the top of the head and drizzling with 1 tablespoon of olive oil. Wrap it in aluminum foil and roast in the oven for 30 minutes, until soft and fragrant.
3. While the garlic is roasting, toss the cubed eggplant with the remaining 1 tablespoon of olive oil, salt, and black pepper. Spread the eggplant on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly browned.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Once the garlic is done roasting, squeeze the soft cloves out of their skins and add them to the pot, along with the roasted eggplant.
6. Stir in the cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
7. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes.
8. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
9. Serve hot, garnished with fresh parsley and a dollop of sour cream for a delightful creaminess.