Eggplant and Roasted Garlic Soup

This creamy and flavorful soup is made with roasted eggplant, garlic, and a blend of spices.

Ingredients - Serves 6

Preheat the oven to 400°F (200°C).
Cut the top off the head of garlic, drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 30 minutes.
In the meantime, toss the cubed eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly browned.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
Squeeze the roasted garlic cloves out of their skins and add them to the pot, along with the roasted eggplant.
Stir in the cumin, paprika, salt, and pepper. Cook for 2 minutes to allow the flavors to meld.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Using an immersion blender or regular blender, puree the soup until smooth and creamy.
Serve hot, garnished with fresh parsley and a dollop of sour cream if desired.