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Roasted Eggplant And Tomato Soup

7 faves
Nutrition per serving    (USDA % daily values)
CAL
316
FAT
35%
CHOL
0%
SOD
18%

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Ingredients for 6 servings

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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