Roasted Eggplant and Bell Pepper Soup |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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