Roasted Eggplant (Aubergine) and Potato Soup

• large eggplant↗1
• butter↗3 tablespoons
• medium onion, chopped↗1
• sodium-free chicken stock or 4 cups vegetable stock↗4 cups
• boiling potatoes, unpeeled and chopped*1 1⁄2 lbs
• garlic, minced↗1 tablespoon
• paprika↗1 1⁄2 teaspoons
• cayenne pepper↗1⁄4 teaspoon
• ground cumin↗1⁄4 teaspoon
• salt, to taste↗
• plain yogurt (optional)↗1⁄2 cup

Step-by-step instructions

1. 1

   Place oven rack about 10 inches from broiler.

2. 2

   Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.

3. 3

   Let cool, remove skin and coarsely chop.

4. 4

   In medium large stockpot, melt butter over medium heat.

5. 5

   Saute onions and garlic until soft. DO NOT LET GARLIC BURN.

6. 6

   Stir in paprika,pepper,cumin,salt and eggplant.

7. 7

   Turn heat to high, and stirring constantly, cook about 2 minutes.

8. 8

   Pour in stock and potatoes.

9. 9

   Bring to a boil, and reduce to a simmer.

10. 10

    Cook until potatoes are fork-tender.

11. 11

    Puree in food processor in batches.

12. 12

    Re-warm as needed. Serve with some yogurt swirled on top.

13. 13

    * 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.