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At the heart of this recipe are two star ingredients: smoked eggplant and Hatch green chiles. Smoked eggplant adds a depth of flavor that can transform a simple soup into a culinary masterpiece. When roasted, its natural sweetness is intensified, and the smoky notes create a rich, complex taste profile. On the other hand, Hatch green chiles, known for their mild to medium heat, bring a fresh, vibrant kick that elevates the soup to new heights. Together, these ingredients create a harmonious blend that is both comforting and invigorating.

Creamy Hatch Smoked Eggplant Soup

Discover the joy of cooking with Creamy Hatch Smoked Eggplant Soup, a perfect blend of comfort and sophistication. This recipe features roasted eggplant and Hatch green chiles, creating a rich, smoky flavor that's both invigorating and soothing. With options for coconut milk or heavy cream, it accommodates various dietary preferences. Ideal for cozy dinners or elegant gatherings, this soup promises to impress and warm your soul. Enjoy a delightful culinary experience with every bowl!
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Ingredients
  

2 large eggplants

2 tablespoons olive oil (divided)

1 large onion, diced

4 cloves garlic, minced

2 medium potatoes, peeled and diced

1 can (14 oz) fire-roasted tomatoes

4 cups vegetable broth

2 Hatch green chiles, roasted, peeled, and diced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

1 cup coconut milk (or heavy cream for a non-vegan option)

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern without cutting through the skin. Brush the cut sides with 1 tablespoon of olive oil and place them face-down on a baking sheet. Roast in the oven for 30-35 minutes, or until the flesh is soft and caramelized. Once roasted, carefully scoop out the flesh with a spoon and set it aside.

    Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent, stirring occasionally. Introduce the minced garlic and continue cooking for an additional 1-2 minutes until it becomes fragrant, stirring constantly to avoid burning.

      Combine Ingredients: To the pot, add the diced potatoes, roasted and diced Hatch chiles, fire-roasted tomatoes (including their juices), the smoked eggplant flesh, smoked paprika, ground cumin, and vegetable broth. Season with salt and pepper to taste. Stir well to combine all ingredients.

        Simmer the Soup: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.

          Blend the Soup: Using an immersion blender, carefully puree the soup until it reaches a smooth and velvety consistency. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.

            Add Creaminess: Stir in the coconut milk (or heavy cream, if using) and let the soup simmer for an additional 5 minutes, allowing the flavors to meld. Taste and adjust the seasoning with extra salt and pepper, if necessary.

              Serve: Ladle the creamy soup into warm bowls. Garnish with a generous sprinkle of fresh chopped cilantro and serve with lemon wedges on the side for a refreshing splash of citrus.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                  - Presentation Tips: Drizzle a little extra coconut milk or cream in each bowl before serving for an elegant touch. You can also add a few slices of roasted eggplant on top for added texture and flavor. Enjoy!