Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

By Simply Recipes
1 hour 10 minutes

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Details
  • Servings:   6
  • Calories:   264
  • Protein:   10g
  •  
  • Fiber:   13g
  • Sugar:   15g
  • Carb Total:   26g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   12g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • american
Comments
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
Instructions

Roasted Eggplant and Tomato Soup serves 6 original recipe by Simply Recipes.

View original preparation instructions

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