Social-Cookbook.com

Roasted Tomato and Eggplant Soup
"Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup."

Roasted Tomato and Eggplant Soup
"Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup."

Recipe by: Everyday Food, September 2004 | Uploaded by: Janinabr
Print
  Ready In: 70
  Prep Time: 25
  Cook Time: 45
  Number of Servings: 6
  Recipe Yield: 6

Recipe by:
Everyday Food, September 2004 on
Marthastewart.com
Originally found here

Uploaded by:
Janinabr

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)
Want to see the rest of this recipe?
Login or Register Now!

Recipe by:
Everyday Food, September 2004 on marthastewart.com
Originally found here

Uploaded by:
Janinabr

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)

Recipe Reviews

0,