Roasted Eggplant And Tomato Soup

Ingredients

• 3 lbs plum tomatoes (about 12), tough stem point removed, and tomatoes halved lengthwise
• 1/2 lb carrots, cut into 3/4-inch pieces
• 10 garlic cloves
• 4 Tbsp olive oil
• Coarse salt and ground black pepper
• 1 1/2 lbs of eggplant, cut into 3/4-inch chunks
• 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
• 2 teaspoons curry powder
• 1/2 cup chopped fresh cilantro, for serving

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