Peel the carrots and grate them on a large grater. Chop the onion at random. Peel the eggplant and cut it into cubes. Blanch the tomatoes and peel them.
Put the carrots in vegetable oil.
Add the onion and simmer all together for 2-3 minutes.
Cut the peeled tomatoes and send them to stew with onions and carrots for 3 minutes.
Add the eggplant. Pour in the broth. Bring to a boil and then cover over low heat for 15 minutes.
Then add paprika, chili peppers, chopped garlic and spices to the soup (as you see fit, I added coriander, I think it goes very well with eggplant). If the tomatoes are not sweet enough, add a teaspoon of sugar. I put a little less chili than required by the recipe, but it still turned out very sharp, so be careful with it.
Remove the soup from the heat and punch with an immersion blender into a homogeneous puree.
Pour in the cream. Warm up on low heat for a couple of minutes and remove from heat.
Pour the soup on plates, sprinkle with sweet paprika and garnish with herbs.