The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance. I don’t usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend. Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet. Spread them out in a single layer on a second rimmed baking sheet. Roast at 425°F (220°C) 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. Season with salt and pepper. Sprinkle with fresh cilantro to serve.
