Miso-Roasted Eggplant Soup
- 1/4 cup sweet white miso
- 1/4 cup fresh orange juice
- 1 Tbs. mirin or dry white wine
- 2 tsp. brown sugar
- 1 Tbs. almond oil
- 2 medium eggplants (2 lb.), sliced into 1/4-inch-thick rounds
- 1 medium onion, quartered and thinly sliced (1 1/2 cups)
- 1/2 cup unsweetened almond milk
- 2 Tbs. toasted sliced almonds, for sprinkling
- Preheat oven to 400F.
- Line 2 baking sheets with foil; spray with cooking spray.
- Stir together miso, orange juice, mirin, brown sugar, and almond oil in small bowl.
- Brush both sides of eggplant slices with miso mixture, arrange in single layer on baking sheets, and top with onion slices.
- Roast eggplants and onion 15 to 20 minutes, or until slightly caramelized.
- Transfer eggplants, onion, and any liquid from baking sheets to blender.
- Add almond milk and 2 1/2 cups boiling water, and puree until smooth, adding more water if soup seems too thick.
- Season with salt and pepper, if desired.
- Serve sprinkled with toasted almonds.
sweet white miso, orange juice, white wine, brown sugar, almond oil, eggplants, onion, unsweetened almond milk, almonds
Taken from www.vegetariantimes.com/recipe/miso-roasted-eggplant-soup/ (may not work)