Note: Towards the end of the cooking process, you'll need to add water or vegetable broth. Pre-boil a simple broth with carrots and onions or use bouillon cubes. If the recipe has too much garlic or curry powder for your taste, adjust the quantities as desired. But remember, the garlic will be roasted in the oven.
Wash all the vegetables.
Cut the cherry tomatoes in half.
Slice the carrots into approximately 2 cm pieces.
Peel the garlic cloves.
Finely chop the cilantro.
Rinse the canned beans under running water.
Preheat the oven to 220°C.
Place the cherry tomatoes, carrots, and garlic in a deep bowl.
Drizzle 2 tablespoons of olive oil over them.
Sprinkle with salt and pepper to taste.
Mix the vegetables evenly with the oil and spread them in a single layer on a baking sheet lined with parchment paper. Place the tomatoes cut side down.
In another bowl, mix 2 tablespoons of olive oil with chopped eggplants, canned beans, curry powder, salt, and pepper.
Spread this mixture evenly on another parchment paper-lined baking sheet.
Place the tray with tomatoes in the upper part of the oven and the eggplant-bean mixture in the lower part.
Roast for about 45 minutes. After half of the specified time, flip the vegetables for an even golden brown color.
Once done, allow the vegetables to cool slightly.
Carefully peel the skin off the tomatoes.
Place all the vegetables, except for the eggplants and beans, along with the juice from the tray, into a blender.
Blend the mixture until smooth.
Pour the tomato puree from the blender into a saucepan.
Add the roasted eggplants and beans.
Pour in 3-4 cups of water or vegetable broth.
Season with salt and pepper to taste.
Bring it to a boil, and as soon as the soup begins to simmer, turn off the heat.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.