Creamy Roasted Eggplant Soup Recipe - Forks Over Knives

Ingredients

• 1 whole head garlic
• 1 1-lb. globe eggplant
• 1 teaspoon whole cumin seeds
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup sliced celery
• 2 cups low-sodium vegetable broth
• ¼ cup packed fresh parsley leaves, plus chopped parsley for garnish
• 1 teaspoon fresh thyme leaves
• ⅛ teaspoon cayenne pepper
• 2 tablespoons white balsamic vinegar
• Balsamic glaze (optional, see tip)
• Chopped tomatoes