Roasted Eggplant And Bell Pepper Soup - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0F.
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.