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Roasted Tomato and Eggplant Soup
Nb persons: 6
Yield:
Preparation time:
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Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Prep: 25 minutes Total: 1 hour 10 minutes Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup. To freeze this dish, omit the cilantro; let the soup cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost overnight in the refrigerator (or use the microwave). Reheat over medium-low heat; thin with more water, if desired. Sprinkle with cilantro just before serving. Ingredients | |
| 3 pounds | plum tomatoes,, (about 12), cored and halved lengthwise |
| 1/2 pound | carrots, cut into 3/4-inch pieces |
| 10 | garlic cloves |
| 4 tablespoons | olive oil |
| Coarse salt | |
| ground pepper | |
| 1 large | eggplant,, (1 1/2 pounds), cut into 3/4-inch chunks |
| 1 can (15.5 ounces) | chickpeas, drained and rinsed |
| 2 teaspoons | curry powder |
| 1/2 cup | chopped fresh cilantro, for serving |
| Toasted rustic bread, for garnish (optional) Directions Preheat oven to 425 degrees. 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.
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.
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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