Roasted Eggplant and Tomato Soup
Ingredients
- 3 pounds plum tomatoes
- 2 large carrots
- 10 garlic cloves
- 4 tablespoons extra-virgin olive oil,
- salt and freshly ground black pepper salt and freshly ground black pepper salt and freshly ground black pepper
- 1 1/2 eggplantpounds
- 15.5 ounce garbanzo beans
- 2 teaspoons curry powder
- 1/2 cup fresh cilantro
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Instructions
- Place oven racks on the top third and bottom third of oven. Preheat oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original