Moroccan Spiced Eggplant Soup Recipe
Ingredients
- 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
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