Name: Roasted Eggplant and Tomato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise -; 2 large carrots, cut into 3/4-inch pieces -; 10 garlic cloves, peeled -; 4 tablespoons extra virgin olive oil -; Kosher salt and ground black pepper -; 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks -; 1 can (15.5 oz) garbanzo beans, drained and rinsed -; 2 teaspoons curry powder -; 1/2 cup chopped fresh cilantro, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Eggplant and Tomato Soup

1. 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise -

2. 2 large carrots, cut into 3/4-inch pieces -

3. 10 garlic cloves, peeled -

4. 4 tablespoons extra virgin olive oil -

5. Kosher salt and ground black pepper -

6. 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks -

7. 1 can (15.5 oz) garbanzo beans, drained and rinsed -

8. 2 teaspoons curry powder -

9. 1/2 cup chopped fresh cilantro, for serving -

How to cook deliciously - Roasted Eggplant and Tomato Soup

1. Stage

Prepare the tomatoes, carrots, and garlic: Place the tomatoes, carrots, and garlic in a large bowl and sprinkle with 2 tablespoons of the olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly. Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.

2. Stage

Prepare the eggplant and garbanzo beans: Place the chopped eggplant and garbanzo beans in the same bowl and sprinkle with the remaining 2 tablespoons of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the eggplant pieces and garbanzo beans well. Spread them out in a single layer on a second rimmed baking sheet.

3. Stage

Roast the vegetables: Place the baking sheet with the tomatoes and carrots on the top rack and the eggplant and garbanzo beans on the lower rack in the oven. Roast at 425°F (220°C) until cooked through and lightly browned, about 45 minutes. About halfway through the cooking turn the vegetables over so they brown on the other side.

4. Stage

Remove the tomato skins and blend the tomatoes, carrots, garlic: Remove the vegetables from the oven when done. Use tongs or a fork to peel off the tomatoes skins (they should come off easily) and discard. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or food processor and blend until smooth.

5. Stage

Stir in the roasted eggplant and garbanzo beans, add water: Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to thin. Heat to a simmer on medium. Season with salt and pepper. Sprinkle with fresh cilantro to serve.