Great magic diet stuff!

Here’s the recipe

  • 3 pounds plum tomatoes, sliced in half, stems and cores removed

  • 1/2 pound carrots, chopped into 3/4-inch pieces

  • 10 garlic cloves

  • 4 tablespoons olive oil

  • Salt and pepper

  • 1 large eggplant, stem removed and cut into 3/4-inch chunks

  • 1 can chickpeas, drained and rinsed

  • 2 teaspoons curry powder

  • 1/2 cup cilantro, chopped

    1. Preheat the oven to 425°F. Meanwhile, toss the tomatoes, carrots, and garlic with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread out on a large baking sheet, making sure to keep the tomatoes cut side down.

       

    2. 2

       

      Toss the eggplant, chickpeas, and curry powder with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread this mixture out on separate baking sheet. Place both baking sheets into the oven and cook for 45 minutes. Stir both about halfway through.

       

    3. 3

       

      Remove both baking sheets from the oven. Peel off the skin from the tomatoes. Toss all the contents from the baking sheet with the tomatoes into a blender. Process until smooth. Pour this mixture into a large pot.

       

    4. 4

       

      Add the contents from the second baking sheet to the large pot. Thin the soup with 3 cups of water. Turn the heat to medium and bring to a boil. Season with salt and pepper to taste. Then turn off the heat. Ladle into bowls, and serve with cilantro and some rustic bread.

Here’s what it looks like:

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