The Recipe

Roasted Tomato and Eggplant Soup

COOK TIME : a few secondsPREP TIME : 25 minutes
From Martha Stewart
Roasted Tomato and Eggplant Soup
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Ingredients

DESCRIPTION

Roasting the tomatoes and eggplant deepens the flavor of this vegetarian 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)

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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