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Roasted Tomato and Eggplant Soup

Vegetarian • 25 mins to prepare

Produce

1 2 pound carrots, cut into 3/4-inch pieces
1 can Chickpeas
1/2 cup Cilantro, fresh
1 Eggplant, large
10 Garlic cloves
3 lbs Plum tomatoes

Baking & Spices

2 tsp Curry powder
1 Salt and ground pepper, Coarse

Oils & Vinegars

4 tbsp Olive oil

Bread & Baked Goods

1 Rustic bread, Toasted
Martha Stewart Living

Roasted Tomato and Eggplant Soup Recipe