Roasted Eggplant and Tomato Soup

Ingredients

3 lbs plum tomatoes (about 12), cored and halved lengthwise
1/2 lb carrots, cut into 3/4-inch pieces
10 garlic cloves
4 Tbsp olive oil
Coarse salt and ground pepper
1 1/2 lbs of eggplant, cut into 3/4-inch chunks
1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving

Method

1 Preheat oven to 425°F, with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 tsp salt, and 1/4 tsp pepper. Spread in a single layer, with the tomatoes cut sides down.

2 On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp 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.

3 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.

Serves 6.