Roasted Eggplant and Tomato Cream Soup
A rich cream soup of roasted eggplant, roasted tomatoes and chickpeas with curry.
Ingredients
| 1.5 кг/kg | plum tomatoes, halved and deseeded |
| 220 г/g | carrots, sliced into rounds |
| 10 скилидки/cloves | cloves garlic |
| 4 с.л./tbsp | olive oil |
| на вкус/to taste | salt and pepper |
| 1 | large eggplant, peeled and cubed |
| 1 консерва/can | can chickpeas, drained and dried |
| 2 ч.л./tsp | curry |
| 1/2 ч.ч./cup | chopped fresh coriander |
Instructions
- Heat the oven to 220 degrees. Mix the halved, deseeded tomatoes, the sliced carrots and the garlic. Drizzle with 2 tbsp oil, 1 tsp salt and 1/4 tsp black pepper. Arrange on baking paper with the tomatoes cut-side down and skin-side up.
- In a bowl, mix the sliced eggplant, chickpeas, curry, 2 tbsp oil, 1 tsp salt and 1/4 tsp black pepper. Spread onto another baking tray, again on paper. Roast both trays at once for 45 minutes, stirring halfway through.
- Remove from the oven. Peel the tomatoes, cube the eggplant and add 3 cups of water. Simmer briefly over medium heat, then blend. Sprinkle with coriander.