I know I’ve mentioned that I love making soups for a filling, healthy, and inexpensive meal. I love even more that it’s SO easy to make a double (or triple) batch and freeze it for a ready-made dinner whenever it’s needed.
Many of my creamy soups end up tasting sort of similar, so when I find a new and interesting soup, I’m excited. This is one of those soups.
As soon as I read the recipe, I was intrigued. With the unusual combination of flavors and no unhealthy ingredients, I was enticed. And when I tasted it, I was in love. Well not really, but it was GOOD.
Here it is, from Martha Stewart:
- 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 and 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)
- 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. ( I didn’t have enough tomatoes, and I didn’t worry about them being in a single layer or having cut side 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. ( I skipped this step and included the skins) Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. (I didn’t have enough tomatoes so I added some canned crushed tomatoes at this point). 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 (the flavor of the cilantro really complements the soup); garnish with bread, if desired.
Read more at Marthastewart.com: Roasted-Tomato and Eggplant Soup – Martha Stewart Recipes