Perfect as a meal by itself or for grilled-cheese dipping.
Fall is here and it is soup season once again.
I don’t usually like tomato soups, but this one has lots of flavor.
Elise Bauer
Preheat oven to 425F (220C).
Toss to coat the vegetables evenly.
Toss to coat the eggplant pieces and garbanzo beans well.
Elise Bauer
Spread them out in a single layer on a second rimmed baking sheet.
Roast at 425F (220C) until cooked through and lightly browned, about 45 minutes.
About halfway through the cooking turn the vegetables over so they brown on the other side.
Elise Bauer
Remove the vegetables from the oven when done.
Pour the tomato carrot puree into a large pot.
Stir in the roasted eggplant and garbanzo bean mixture.
Add 3 to 4 cups of water to thin.
Heat to a simmer on medium.
Season with salt and pepper.
Sprinkle with fresh cilantro to serve.
