Roasted Tomato Eggplant Soup

Roasting the tomatoes and eggplant gives deeper flavour of the soup. It is very delicious, vegan and gluten free soup!!! 

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Ingredients

  • 1.35 kg tomatoes, cored and halved lengthwise
  • 225 g carrots, cut into 2 cm pieces
  • 10 garlic cloves
  • 4 tbsp olive oil
  • coarse salt and ground pepper
  • 1 large eggplant, (about 700 g), cut into 2 cm chunks
  • 1 can chickpeas, drained and rinsed
  • 2 tsp curry powder
  • 1/2 cup chopped fresh cilantro, for serving
  • toasted rustic bread, for garnish (optional)

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Directions

  1. Preheat oven to 215°C  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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Recipe adopted from Martha Stewart.
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