Roasted Eggplant and Red Pepper Soup

From Amy's Cookbook

Ingredients:

2 Large Eggplants (about 1 pound each) quartered lengthwise
2 red peppers (about 6oz each) quartered lengthwise
6 garlic cloves peeled (or more if you like a lot of garlic)
4 tbs extra-virgin olive oil
1 large onion chopped
1 small carrot - chopped
3 medium ripe tomatoes (6 oz each) peeled, seeded and chopped. - time saver I used 15oz can of stewed tomatoes
2 bay leaves
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1/2 teaspoon thyme leaves
salt and pepper
8 cups vegetable broth
1/8 teaspoon cayenne pepper
Optional - fresh cilantro and lemon juice

Method:

Preheat the oven to 400F

Rub the cut side of the eggplants, the skin side of the bell peppers and the garlic with 1 tablespoon of the oil. (Low fat version - I used Pam “Olive Oil” Cooking Spray)

Roast in the oven until the the garlic is browned and softened, (turning once) the peppers are blistered and beginning to char, and the eggplants are softened and slightly wrinkled. This can take up to 30-40 minutes depending on your oven and how well you want the vegetables roasted. Place the roasted peppers in a paper bag, (plastic bag worked!) twist to close and set aside for 20 min. Set the eggplant and garlic aside to cool.

When the eggplants are cool enough to handle, peel away the skin. Coarsely chop and set aside. Peel of the kins of the peppers with our fingers or with a small paring knife. Coarsely chop and set aside. Chop the garlic and set aside.

Meanwhile, in a large stockpot heat the remaining oil over medium heat ( I used 2 TBS olive oil and some of the spray) Add the onion and carrot and cook stirring occasionally until very soft but not browned, 10 to 15 minutes. (I also added additional garlic here!)

Add the tomatoes, bay leaves, cumin seeds, oregano, thyme, salt and pepper. Bring to a brisk simmer over medium high heat.

Add the broth and bring to a boil over high heat. Reduce the heat, cover and simmer gently for 15minutes. Stir in the roasted eggplant, bell peppers, garlic and cayenne. Bring to a brisk simmer. Reduce heat, cover and simmer gently for 15minutes.

Notes:

I suggest to make the soup at least 1 day ahead to allow the soup to sit and the flavors intensify in taste. At this point I allowed the soup to completely cool. Working in batches transfer the soup into a food processor and blend until smooth and pureed. (For a thicker soup - use less of the broth. I didn’t use all the broth maybe 6cups of the broth)