Dinner Tonight: Roasted Tomato And Eggplant Soup Recipe

1. 1

   Preheat the oven to 425u00b0F. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.