Roasted Eggplant And Bell Pepper Soup

• 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

1. Preheat oven to 425u0b0F.
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.

eggplant, red bell peppers, onion, tomatoes, garlic, thyme, oregano, olive oil, salt, water, ground cumin, gingerroot, water, cilantro, salt, lime, yogurt, cilantro stem

Taken from www.food.com/recipe/roasted-eggplant-and-bell-pepper-soup-254799 (may not work)