Charred Eggplant Soup With Cumin And Greek Yogurt

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
163
FAT
11%
CHOL
1%
SOD
45%

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Ingredients for 6 servings

1 Tbs. extra-virgin olive oil, plus more for grilling and brushing

2 large eggplants, about 2 1/2 lb. total, peeled and cut crosswise into slices 1 inch thick

3 ripe tomatoes, about 1 1/4 lb. total, cored, halved and seeded

3 carrots, peeled and finely diced

5 shallots, finely chopped

3 garlic cloves, minced

3/4 tsp. minced fresh thyme

1/4 tsp. ground cumin

1 cup fruity white wine

5 cups low-sodium chicken or vegetable broth

1 1/2 tsp. kosher salt, plus more, to taste

Freshly ground pepper, to taste

1/2 cup plain Greek-style yogurt

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