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Roasted Tomato And Eggplant Soup
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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 12:12:53 (6 years ago).0 people like this recipe.
