Roasted Eggplant And Bell Pepper Soup

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
138
FAT
27%
CHOL
2%
SOD
15%

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Ingredients for 8 servings

5 fresh garlic cloves , peeled

1 lb eggplant , cut into large chunks (preferably small lighter-skinned varieties)

1 cup water

2 oregano sprigs or 1/2 teaspoon dried oregano

sea salt , to taste

2 red bell peppers , cut into large chunks

1 large onion , cut into large chunks

4 tomatoes , cut into large chunks (about 1 pound)

1 large lime, juice of

3 tablespoons cilantro , minced

1 teaspoon ground cumin

fresh cilantro stem , to garnish

2 fresh thyme sprigs or 1/2 teaspoon dried thyme

6 cups water

1/2 teaspoon salt

1/4 cup olive oil

1 cup yogurt (such as Pavels, a thin whole-milk yogurt)

6 slices gingerroot , freshly peeled and thinly sliced

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