Charred Eggplant Soup

• 4 Tbs. olive oil
• 1/2 cup chopped onion
• 13 cup chopped carrot
• 13 cup chopped celery
• 1 tsp. chopped garlic
• 1/2 tsp. chopped fresh thyme
• 1/2 tsp. chopped fresh oregano
• 18 tsp. chopped fresh rosemary
• 1 bay leaf
• 1/2 tsp. fennel seed
• 1 1/2 to 2 lbs. eggplant, whole and unpeeled
• 2 1/2 to 3 lbs. fresh tomatoes, skinned and coarsely chopped
• 1 tsp. balsamic vinegar
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Tomato juice or water, to thin soup as needed

1. Heat 3 tablespoons oil in skillet over medium heat and saute onion, carrots, celery and garlic until soft, about 5 minutes.
2. Add herbs and fennel seeds and cook 2 minutes more.
3. Remove from heat and set aside.
4. Grill or broil eggplant until skin is black and blistered and inside is soft.
5. Remove stem, and scoop insides into large saucepan.
6. Add sauteed vegetables, tomatoes, vinegar, salt, pepper and tomato juice or water.
7. Bring to a boil over medium heat and cook for 2 to 3 minutes.
8. Remove from heat and cool slightly.
9. Puree in food processor or blender until liquid is red with black specks from charred skins.
10. If soup is too thick, thin with more tomato juice or water.
11. Season to taste, and drizzle with remaining 1 tablespoon olive oil.

olive oil, onion, carrot, celery, garlic, thyme, fresh oregano, rosemary, bay leaf, fennel seed, eggplant, fresh tomatoes, balsamic vinegar, salt, freshly ground black pepper, tomato juice

Taken from www.vegetariantimes.com/recipe/charred-eggplant-soup/ (may not work)