Recipe Reviews

Reviews (4)

  • 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.

  • 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.

  • Gardengypsy 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.

  • 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.