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Roasted Tomato And Eggplant Soup

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Roasted Tomato And Eggplant Soup

Ingredients

  • 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
  • 1/2 pound carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 tablespoons olive oil
  • coarse salt and ground pepper
  • 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving
  • toasted rustic bread, for garnish (optional)
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Published 2014-09-09 13:12:53 (2 years ago).

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