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Roasted Eggplant and Vegetable Soup Recipe

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This recipe for Roasted Eggplant and Vegetable Soup is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg Eggplant, cut into 3/4-inch chunks
1/2 lb Carrots, cut into 3/4-inch pieces
28 oz can Diced Tomatoes
10 cloves Garlic, skinned
15.5 oz can Chickpeas, drained
4 T Olive Oil
2 tsp Curry Powder
1 dash Cayenne Pepper
Coarse Salt and Ground Pepper to taste
Fresh Cilantro, chopped, garnish only
Directions:
Directions:
Preheat oven to 425º. Drain tomato juice from diced tomatoes into a separate bowl. On a rimmed baking sheet, toss together all the vegetables, oil and seasonings. Spread into an even layer on the baking sheet. Bake for 45 minutes. Puree roasted vegetables in a blender or food processor until smooth by alternating some vegetables and some of the tomato juice saved earlier. Transfer to a large pot and thin with water to desired consistency. Bring to a simmer over medium heat. Serve warm. Sprinkled with cilantro, if desired.

 

 

 

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