Moroccan Spiced Eggplant Soup

• 1/4 cup extra virgin olive oil
• 2 small yellow onions, chopped
• 1 1/2 teaspoons ground cinnamon
• 2 1/2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon turmeric
• 5 large Japanese eggplants, peeled and chopped (about 8 cups)
• fine sea salt
• 2 cups unsweetened almond milk
• 1/2 cup golden raisins
• 1 tablespoon white wine vinegar
• 1/4 cup plain full-fat Greek yogurt
• 1/2 cup sliced almonds, toasted

1. In a large pot, combine the olive oil and onions, then turn the heat to medium-high.
2. When the onions start to sizzle, reduce the heat to medium-low.
3. Add the cinnamon, cumin, ginger and turmeric and stir to coat the onions with the spices.
4. Cover and cook, stirring occasionally, until the onions are translucent, about 15 minutes.
5. Add the eggplants and a couple pinches of salt to the pot and stir to thoroughly combine with the onions.
6. Cover and increase the heat to medium.
7. Cook, stirring every few minutes, until the eggplant is softened and its volume has shrunk in half, about 15 minutes.
8. Add the almond milk and 2 cups water.
9. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
10. While the soup simmers, reconstitute the raisins.
11. In a small bowl, combine the raisins and vinegar.
12. Add enough warm water to cover by about 1/4 inch.
13. Set aside.
14. Working in batches if necessary, pour the soup into a blender.
15. Add the yogurt and process until smooth.
16. Taste and adjust the seasoning.
17. Ladle into bowls and garnish with the sliced almonds, vinegar-soaked raisins and dollops of Greek yogurt.

extra virgin olive oil, yellow onions, ground cinnamon, ground cumin, ground ginger, turmeric, eggplants, salt, unsweetened almond milk, golden raisins, white wine vinegar, full, almonds

Taken from www.foodrepublic.com/recipes/moroccan-spiced-eggplant-soup-recipe-2/ (may not work)