Soup with tomatoes and eggplants
Description
The recipe won't take much time. Preheat the oven to 220 degrees. On one baking sheet, mix tomatoes, carrots, garlic, 2 tablespoons of oil, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Spread in a single layer. On another baking sheet, mix eggplants, peas, curry powder, the remaining 2 tablespoons of oil, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Spread vegetables in a single layer. Place both baking sheets in the oven, with the tomato mixture on the upper rack. Bake for about 45 minutes, stirring halfway through. Using tongs, peel the skin off the tomatoes. Puree the tomatoes in a blender or food processor until smooth. Transfer to a large pot. Add the eggplant mixture and thin with 3–4 cups of water. Bring to a boil over medium heat. Season with salt and pepper. Sprinkle the soup with cilantro and serve with bread toasts, if desired.