Creating Roasted Eggplant Soup is easy when you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Eggplants: Cut the eggplants in half lengthwise and score the flesh with a knife. Drizzle with olive oil and sprinkle with salt.
3. Roast Eggplants: Place eggplants cut side down on a baking sheet. Roast for 25-30 minutes, or until the skin is wrinkled and the flesh is soft.
4. Sauté Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
5. Add Garlic & Spices: Stir in the minced garlic, smoked paprika, and cumin. Cook for another minute until fragrant.
6. Incorporate Eggplant: Once the eggplants are roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed vegetables.
7. Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes.
8. Blend the Soup: Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
9. Season: Taste and season with additional salt and pepper as needed.
10. Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired.

These steps will guide you in creating this incredible soup effortlessly.