Roasted Eggplant and Bell Pepper Soup

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Total Time
1hr 45mins
15 mins
1 hr 30 mins

Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "This soup can be served hot, tepid, or chilled-- its flavors perhaps optimal at room temperature. It won't win any beauty contests--eggplant makes everything a bit dull looking--but leaving some texture in the soup helps, along with the swirl of yogurt and a perfect sprig or two of cilantro. In any case, the flavors will win kudos, and that's what counts."

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  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.