Miso-Roasted Eggplant Soup

1. 1

   Preheat oven to 400F.

2. 2

   Line 2 baking sheets with foil; spray with cooking spray.

3. 3

   Stir together miso, orange juice, mirin, brown sugar, and almond oil in small bowl.

4. 4

   Brush both sides of eggplant slices with miso mixture, arrange in single layer on baking sheets, and top with onion slices.

5. 5

   Roast eggplants and onion 15 to 20 minutes, or until slightly caramelized.

6. 6

   Transfer eggplants, onion, and any liquid from baking sheets to blender.

7. 7

   Add almond milk and 2 1/2 cups boiling water, and puree until smooth, adding more water if soup seems too thick.

8. 8

   Season with salt and pepper, if desired.

9. 9

   Serve sprinkled with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.