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Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.

Source: Everyday Food, September 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To freeze this dish, omit the cilantro; let the soup cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost overnight in the refrigerator (or use the microwave). Reheat over medium-low heat; thin with more water, if desired. Sprinkle with cilantro just before serving.

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158
  • MS10032726
    17 SEP, 2016
    This is such a delicious soup. I was fine with leaving the tomato skins on. Also, I used home-made leek stock instead of water to thin, and I added it while blending the tomato mixture rather than stirring it in later. The stock is very easy: Heat a few tbs of olive oil in a pot, with salt and pepper to taste. Add green tops from leeks (I used 2 medium) and cook until wilted (but not brown). Add about 8 cups of water and simmer for 1/2 hour, then strain. It made for a nice, rich addition.
    Reply
  • laurak83
    8 SEP, 2013
    Excellent soup, and more interesting than traditional tomato soup. We've had an excess of tomatoes from the garden, and this was a good way to use some up. I thought the carrots weren't quite roasted enough, they were hard to blend. I'd cut them into smaller pieces (slices instead of 3/4" pieces like the directions say). Also, the chickpeas were good enough to snack on by themselves, I'll make them again to eat by themselves.
    Reply
  • Free Range Mama
    6 SEP, 2012
    Yummy! I made a few modifications that worked out fabulously. I scaled back the curry to 1 tsp. and added some cumin and smoked paprika instead. I left the garlic in their jackets and roasted two whole bulbs in foil packets w/ olive oil (quicker and yummier!), I added the beans half way through (they are already cooked so why roast them so long?) and poured the juice of 1 lime over them for some tang and a bit of red pepper for heat. Lastly, I garnished with basil instead of cilantro.
    Reply
  • MS11100267
    31 AUG, 2012
    yes no onions! but still a great recipe. I wasn't certain but this recipe really pulls together. The puree tastes wonderful and sweet. The eggplant and chickpeas add texture and spice. If I could eat naan (i am gluten free) I would eat it with this soup. Instead I had some boring GF "bread" with it. Perfect for an August harvest.
    Reply
  • MNici
    2 AUG, 2011
    This recipe was delicious, especially the eggplant. I used heirloom tomatoes which I think changed the texture to be a bit more chunky. I will be making this again soon.
    Reply
  • beelove
    4 AUG, 2010
    I thought this soup was great! I used broth instead of water...had a great indian flavor.
    Reply
  • SOMERSIZING
    23 SEP, 2008
    WHAT IS THIS...SOUP WITHOUT ONIONS? SOMERSIZERS OMIT THE CARROTS, AND PUT IN SOME ONIONS FOR FLAVOR WITHOUT THE SUGAR (CARROTS HAVE WAY TO MUCH SUGAR IN THEM) EVERYTHING ELSE SOUNDS GREAT.
    Reply
  • SOMERSIZING
    23 SEP, 2008
    WHAT IS THIS...SOUP WITHOUT ONIONS? SOMERSIZERS OMIT THE CARROTS, AND PUT IN SOME ONIONS FOR FLAVOR WITHOUT THE SUGAR (CARROTS HAVE WAY TO MUCH SUGAR IN THEM) EVERYTHING ELSE SOUNDS GREAT.
    Reply
  • LAUIRE
    4 AUG, 2008
    I made this oup it was very very good roasting the vegs was such a good touch to it. It's a keeper.
    Reply

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