Roasted Tomato and Eggplant Soup

Recipe Courtesy of Martha Stewart

Prep Time: 25 minutes

Cook Time: 1 hour

Servings 6

Ingredients

  • 3  pounds  tomatoes  cored and halved
  • 1/2  pound  carrots  cut into 3/4 inch pieces
  • 10  cloves  garlic 
  • 4  tbsps  olive oil 
  •     salt  to taste
  •     pepper  to taste
  • 1  large  eggplant  cut into 3/4 inch pieces
  • 1  15.5 ounce can  chickpeas  drained and rinsed
  • 2  tsps  curry powder 
  • 1/2  cup  cilantro  chopped
  •     toasted bread  optional for garnish

Directions

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

  2. On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.

  3. Using tongs, peel off and discard tomato skins. Puree 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 bread, if desired.

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