Roasted Eggplant and Tomato Soup

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Roasted Eggplant and Tomato Soup

 

3 lbs. plum tomatoes (about 12), cored and halved lengthwise

1/2 lb. carrots, cut into 3/4-inch pieces

10 garlic cloves

4 tbsps. olive oil

coarse salt and ground pepper

1 1/2 lbs. eggplant, cut into 3/4-inch chunks

1 15.5 oz. can chickpeas, drained and rinsed

2 teaspoons curry powder

1/2 cup chopped fresh cilantro, for serving

 

Preheat oven to 425 degrees, with racks on top and bottom. On a rimmed baking

sheet, toss together tomatoes, carrots, garlic, 2 tbsps. oil, 1 tsp. salt, and

1/4 tsp. pepper. Spread in a single layer, with the tomatoes cut sides down.

On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder,

remaining 2 tbsps. oil, 1 tsp. salt, 1/4 tsp. pepper. Spread in a single layer.

Place both sheets in oven (tomato mixture on the top rack). Roast until tender,

tossing mixtures halfway through, about 45 minutes.

Using tongs, peel off and discard the tomato skins. Purée tomato mixture

(including juices) in a blender or food processor until smooth. Transfer to a

large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a

simmer over medium heat. Season with salt and pepper. Serve, sprinkled with

cilantro; garnish with toasted bread if desired. Yields 6 servings.