Roasted Eggplant and Bell Pepper Soup

Recipe by Engrossed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • Toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together.
  • Place in a large baking dish. Roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting.
  • Transfer roasted vegetables to a soup pot.
  • Add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger.
  • Pour in another 6 cups water, the cilantro, and 1/2 tsp salt.
  • Bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so.
  • Let cool slightly, then puree, leaving a little texture. I would use an immersion blender here.
  • Stir in the lime juice and pour into serving bowl.
  • Swirl in the yogurt.
  • Serve garnished with sprigs of cilantro.
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