Roasted Tomato and Eggplant Soup

Name: Roasted Tomato and Eggplant 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)

Roasted Tomato and Eggplant Soup was pinched from <a href="http://shine.yahoo.com/food/recipes/roasted-tomato-and-eggplant-soup-313184-mslo.html" target="_blank">shine.yahoo.com.</a>

"Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup...."

INGREDIENTS

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

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

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10 garlic cloves

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4 tablespoons olive oil

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Coarse salt and ground pepper

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1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks

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1 can (15.5 ounces) chickpeas, drained and rinsed

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2 teaspoons curry powder

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1/2 cup chopped fresh cilantro, for serving

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Toasted rustic bread, for garnish (optional)

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