Wash vegetables with water and white vinegar. Dice carrots, onion, and bell pepper. Cut each eggplant in 4-6 pieces.
Add kale leaves and eggplant to blender with 1 cup of vegetable broth.
Add oil to a large pot over medium heat and cook diced onion and bell pepper for a couple minutes to soften, about 5 minutes.
Add tomato paste and stir occasionally, about 5 minutes. Add kale and eggplant mixture, and remaining broth. Cover and bring to a boil, about 5 minutes.
Once boiling, add garlic, seasonings and carrots and turn heat down to a simmer. Simmer for 15 minutes, mixing occasionally. Serve.