Name: Smoky Eggplant and Cumin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern Inspired
Ingredients: 2 medium eggplants, about 2 pounds total, chopped; 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 4 cups vegetable broth; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped

Description

A warm and velvety smoky eggplant and cumin soup made with roasted eggplant, toasted spices, and fresh lemon for brightness. This comforting plant-based soup is rich in flavor, naturally creamy, and perfect for a cozy lunch or light dinner.

Ingredients

Scale

2 medium eggplants, about 2 pounds total, chopped
3 tablespoons olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
4 cups vegetable broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss chopped eggplants with 2 tablespoons olive oil, salt, and black pepper until evenly coated.
Spread eggplant in a single layer on the baking sheet and roast for 30 minutes until golden and tender.
In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 5 to 7 minutes until soft.
Add minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
Add roasted eggplant and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Blend the soup until completely smooth using a blender or immersion blender.
Stir in fresh lemon juice and adjust salt if needed.
Serve warm, garnished with chopped parsley and a light drizzle of olive oil.

Notes

Roast eggplant in a single layer to ensure proper caramelization.
Adjust consistency by adding extra broth if a thinner soup is desired.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months and reheat gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasting and Simmering
Cuisine: Middle Eastern Inspired

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 8g
Sodium: 620mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: smoky eggplant soup, cumin eggplant soup, roasted eggplant soup, vegan eggplant soup, dairy free soup