Lemon Spiced Eggplant Soup

• 4 whole Carrots
• 1 whole Red Onion
• 1 whole Green Bell Pepper
• 2 whole Eggplant
• 2 leaves Kale
• 4 cups Vegetable Broth, Divided
• 1/4 cups Vegetable Oil
• 3-1/2 Tablespoons Tomato Paste
• 3 cloves Garlic, Minced
• 2 Tablespoons Lemon Pepper Seasoning, Or To Taste
• 1 Tablespoon Black Pepper Seasoning, Or To Taste

1. Wash vegetables with water and white vinegar. Dice carrots, onion, and bell pepper. Cut each eggplant in 4-6 pieces.
2. Add kale leaves and eggplant to blender with 1 cup of vegetable broth.
3. Add oil to a large pot over medium heat and cook diced onion and bell pepper for a couple minutes to soften, about 5 minutes.
4. Add tomato paste and stir occasionally, about 5 minutes. Add kale and eggplant mixture, and remaining broth. Cover and bring to a boil, about 5 minutes.
5. Once boiling, add garlic, seasonings and carrots and turn heat down to a simmer. Simmer for 15 minutes, mixing occasionally. Serve.

carrots, red onion, green bell pepper, eggplant, vegetable broth, ubc, tomato paste, garlic, lemon pepper, black pepper

Taken from tastykitchen.com/recipes/soups/lemon-spiced-eggplant-soup/ (may not work)