Roasted Eggplant and Tomato Soup
Ingredients
- 12 plum tomatoes (about 3 pounds ), cored, and cut in half lengthwise
- 2 large carrots , cut into 3/4-inch pieces
- 10 garlic cloves , peeled
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 large eggplant (about 1 1/2 pounds ), cut into 3/4-inch chunks
- 1 can ( 15.5 - ounce ) garbanzo beans , drained and rinsed
- 2 teaspoons curry powder
- 1/2 cup chopped fresh cilantro , for serving
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