Dinner Tonight: Roasted Tomato And Eggplant Soup Recipe

• 3 pounds plum tomatoes, sliced in half, stems and cores removed
• 1/2 pound carrots, chopped into 3/4-inch pieces
• 10 garlic cloves
• 4 tablespoons olive oil
• Salt and pepper
• 1 large eggplant, stem removed and cut into 3/4-inch chunks
• 1 can chickpeas, drained and rinsed
• 2 teaspoons curry powder
• 1/2 cup cilantro, chopped

1. Preheat the oven to 425u0b0F. Meanwhile, toss the tomatoes, carrots, and garlic with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread out on a large baking sheet, making sure to keep the tomatoes cut side down.
2. Toss the eggplant, chickpeas, and curry powder with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread this mixture out on separate baking sheet. Place both baking sheets into the oven and cook for 45 minutes. Stir both about halfway through.
3. Remove both baking sheets from the oven. Peel off the skin from the tomatoes. Toss all the contents from the baking sheet with the tomatoes into a blender. Process until smooth. Pour this mixture into a large pot.
4. Add the contents from the second baking sheet to the large pot. Thin the soup with 3 cups of water. Turn the heat to medium and bring to a boil. Season with salt and pepper to taste. Then turn off the heat. Ladle into bowls, and serve with cilantro and some rustic bread.

tomatoes, carrots, garlic, olive oil, salt, eggplant, chickpeas, curry powder, cilantro

Taken from www.seriouseats.com/recipes/2010/09/roasted-tomato-and-eggplant-soup-recipe.html (may not work)