Roasted Eggplant and Tomato Soup

Ingredients

• 3 lbs plum tomatoes cored cut in half lengthwise
• 2 large carrots cut into 3/4-inch pieces
• 10  garlic cloves peeled
• 4 tablespoons olive oil extra virgin 
• 6 servings kosher salt and ground pepper black
• 1.5 lbs eggplant cut into 3/4-inch chunks
• 15.5 oz garbanzo beans drained and rinsed canned
• 2 teaspoons curry powder 
• 0.5 cup cilantro leaves fresh chopped for serving
• 2 large sheets rimmed baking 
• 6 servings food processor 

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot
• blender
• roasting pan
• tongs

Directions

1. Prepare baking sheet with the tomatoes, carrots, and garlic: Preheat oven to 425°F (220°C).
2. Place racks on the top third and bottom third of oven.
3. Place the tomatoes, carrots, and garlic in a large bowl and sprinkle with 2 Tbsp of olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly.
4. Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.
5. Place the chopped eggplant and garbanzo beans in the same bowl and sprinkle with the remaining 2 Tbsp 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.
6. Spread them out in a single layer on a second rimmed baking sheet.
7. Roast the vegetables:
8. 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.
9. 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.
10. Remove skins from tomatoes, process tomatoes, carrots, garlic in a blender:
11. 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.
12. 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.
13. Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture.
14. Add 3 to 4 cups of water to thin.
15. Heat to a simmer on medium.
16. Season with salt and pepper.
17. Sprinkle with fresh cilantro to serve.