Smokey Baba Ganoush Soup

Happy November, everyone!

As you may have noticed, The Beautiful Balance received a makeover by the wonderful Liz Barber over at Sweet Simplicity Designs.  Liz was extremely professional and patient through all of my ridiculous requests and changes.  If you are looking to revamp your website or blog contact Liz and she will work her magic!

Now, onto this delicious Smokey Baba Ganoush Soup!

Anyone who knows me is fully aware of my love for hummus and baba ganoush.  My boyfriend teases me that I have a hummus call “Hummus-Baba-Mmmmmm” when I eat it.  Nonsense, he’s a little dramatic sometimes ;)  For those who are not familiar with the popular Middle Eastern dip Baba Ganoush, it involves roasted eggplant, garlic, tahini, olive oil, parsley, and lots of lemon juice.  I adore this dip so much that I figured, why not make a soup out of it!
Seriously, this soup will warm your soul and is a perfect meal for an cold winter night.  The eggplants are roasted to develop a full-bodied smokey flavor that is only heightened with smoked paprika and tons of garlic!  As if the soup is not delicious enough by itself, I went ahead and topped it with my Smoked Paprika Chickpeas to add extra protein, crunch, and flavor, all ended with a swirl of chilled coconut cream that melts perfectly into this soup.

Smokey Baba Ganoush Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Seriously, this soup will warm your soul and is a perfect meal for an cold winter night. The eggplants are roasted to develop a full-bodied smokey flavor that is only heightened with smoked paprika and tons of garlic! As if the soup is not delicious enough by itself, I went ahead and topped it with my Smoked Paprika Chickpeas to add extra protein, crunch, and flavor, all ended with a swirl of chilled coconut cream that melts perfectly into this soup.
Ingredients
  • 4 eggplants, roasted and skinned
  • 1 large sweet onion, chopped
  • 8 garlic cloves, crushed
  • Juice and zest from 1 lemon
  • 2 tbls tahini
  • ¼ c chopped parsley
  • ½ tbls smoked paprika
  • ½ tbls cumin
  • ¼ tsp cayenne
  • 32 oz vegetable broth
  • EVOO
Instructions
  1. Sautee onions and garlic in a large pot
  2. Add in roasted and skinned eggplant, vegetable broth, and all seasonings (excluding lemon zest/juice and tahini)
  3. Pour eggplant mixture into high-speed blender or use hand blender and blend until smooth
  4. Stir in lemon juice and tahini
  5. Serve with smoked paprika chickpeas and drizzle of coconut cream


I wasn’t joking when I said I use TONS of garlic :P

And tons of sweet yellow onions!

The eggplants are then skinned…

And added to the pot of sautéed onions and garlic.  Vegetable broth is added and the entire pot is brought to a boil.
And spices are added along with tahini, sea salt, and freshly ground black pepper.
The entire mixture is thrown in the Vitamix to give it super thick consistency.
The thick soup is then finished with lemon juice and zest and served with smoked paprika chickpeas and a swirl of coconut cream.
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Comments

  1. Love your page’s makeover!! Looks so good!! Also, love the delicious looking soup here :)
    Ashley @ Wishes and Dishes recently posted…Crock Pot Chicken Taco SoupMy Profile

  2. This sounds wonderful, and perfect for a cold afternoon!
    Deborah recently posted…Basic Pie CrustMy Profile

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