Roasted Eggplant and Tomato Soup Recipe

Ingredients

• 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise
• 2 large carrots, cut into 3/4-inch pieces
• 10 garlic cloves, peeled
• 4 tablespoons extra virgin olive oil
• Kosher salt and ground black pepper
• 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks
• 1 can (15.5 oz) garbanzo beans, drained and rinsed
• 2 teaspoons curry powder
• 1/2 cup chopped fresh cilantro, for serving