Saffron Chorba with Roasted Eggplant & Sweet Potato (Vegan)

Ingredients

• 3 clovesGarlic, minced
• 1 tspGround cumin
• 0.5 tspGround ginger
• 1 pinchSaffron threads
• 4 tbspOlive oil
• 3 tbspFresh cilantro, chopped
• 1 tspSalt
• 0.25 tspBlack pepper
• 1 mediumOnion, chopped
• 1 largeSweet potato, peeled and cubed
• 3 mediumTomatoes, chopped
• 1 largeEggplant, cubed
• 800 mlVegetable stock

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Toss the cubed eggplant and sweet potato with 2 tablespoons of olive oil, salt, and pepper, and spread on a baking sheet.

2. 2

   Roast for 25-30 minutes, until both are tender and lightly caramelized at the edges.

3. 3

   Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened, then add the garlic, cumin, ginger, and saffron, cooking for 1 minute until fragrant.

4. 4

   Add the chopped tomatoes and cook for 8-10 minutes until broken down.

5. 5

   Add the roasted eggplant and sweet potato to the pot along with the vegetable stock. Bring to a boil, then reduce heat and simmer for 10-15 minutes.

6. 6

   Using an immersion blender (or in batches in a regular blender), blend the soup until smooth and velvety. Adjust consistency with a little extra stock or water if needed.

7. 7

   Taste and adjust seasoning with salt and pepper.

8. 8

   Ladle into bowls and garnish with fresh cilantro before serving.