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Roasted Tomato And Eggplant Soup

98 faves
Nutrition per serving    (USDA % daily values)
CAL
376
FAT
36%
CHOL
0%
SOD
25%

Comments

Sounds delicious
Lina Mustafa   •  5 Jun   •  Report
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Ingredients for 6 servings

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)

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