Roasted Eggplant And Bell Pepper Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb eggplant, cut into large chunks (preferably small lighter-skinned varieties)
• 2 red bell peppers, cut into large chunks
• 1 large onion, cut into large chunks
• 4 tomatoes, cut into large chunks (about 1 pound)
• 5 fresh garlic cloves, peeled
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 2 oregano sprigs or 1/2 teaspoon dried oregano
• 1/4 cup olive oil
• sea salt, to taste
• 1 cup water
• 1 teaspoon ground cumin
• 6 slices gingerroot, freshly peeled and thinly sliced
• 6 cups water
• 3 tablespoons cilantro, minced
• 1/2 teaspoon salt
• 1 large lime, juice of
• 1 cup yogurt (such as pavels, a thin whole-milk yogurt)
• fresh cilantro stem, to garnish

Recipe

• 1 preheat oven to 425°f.
• 2 toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together.
• 3 place in a large baking dish. roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting.
• 4 transfer roasted vegetables to a soup pot.
• 5 add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger.
• 6 pour in another 6 cups water, the cilantro, and 1/2 tsp salt.
• 7 bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so.
• 8 let cool slightly, then puree, leaving a little texture. i would use an immersion blender here.
• 9 stir in the lime juice and pour into serving bowl.
• 10 swirl in the yogurt.
• 11 serve garnished with sprigs of cilantro.