Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

recipe by

410
calories
9
ingredients
6
servings
3.614

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Ingredients

12 plum tomatoes about 3 lbs, cored, and cut in half lengthwise
2 carrots large , cut into 3/4-inch pieces
10 garlic cloves peeled
4 tbsps olive oil
1 eggplant large, about 1 1/2 lbs, cut into 3/4-inch chunks
15 1/2 ozs garbanzo beans drained and rinsed
2 tsps curry powder
1/2 cup chopped cilantro fresh for serving

Nutrition Facts

410
calories
14
g fat
15
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 410
Calories From Fat 120
% Daily Value*
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat g
Cholesterol 0mg
0%
Sodium 40mg
2%
Potassium 1250mg
36%
Total Carbohydrates 59g
20%
Dietary Fiber 17g
68%
Sugars 15g
Protein 17g
34%
Vitamin A
90%
Vitamin C
40%
Calcium
10%
Iron
25%

Weight Watchers Points

PointsPlus: 10
SmartPoints: 13