Roasted Eggplant And Tomato Soup

Name: Roasted Eggplant And Tomato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 439 grams can chickpeas (garbanzo beans), drained and rinsed; 227 grams carrots, cut into 3/4-inch pieces; 6 servings Coarse salt and ground black pepper; 2 teaspoons curry powder; 680 grams eggplant, cut into 3/4-inch chunks; 118 milliliters chopped fresh cilantro, for serving; 10 garlic cloves; 4 Tbsps olive oil; 1 kilograms plum tomatoes (about 12), tough stem point removed, and tomatoes halved lengthwise

Roasted Eggplant And Tomato Soup requires approximately 45 minutes from start to finish. This gluten free and vegan recipe serves 6. One serving contains 242 calories, 7g of protein, and 12g of fat. It will be a hit at your Autumn event. It works well as an affordable soup. If you have cilantro, carrots, eggplant, and a few other ingredients on hand, you can make it.