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Picture of Dinner Tonight: Roasted Tomato and Eggplant Soup Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1658 kcal 83 %
  • Fat 71 g 110 %
  • Saturated 9 g 46 %
  • Carbs 228 g 76 %
  • Fiber 76 g 302 %
  • Protein 54 g 109 %
  • Cholesterol 0 mg 0 %
  • Sodium 6516 mg 272 %
  • Calcium 585 mg 59 %
  • Magnesium 418 mg 99 %
  • Potassium 6377 mg 136 %
  • Iron 13 mg 73 %
  • Zinc 7 mg 67 %
  • Phosphorus 1009 mg 144 %
  • Vitamin A 2506 µg 278 %
  • Vitamin C 227 mg 252 %
  • Thiamin (B1) 1 mg 93 %
  • Riboflavin (B2) 1 mg 60 %
  • Niacin (B3) 16 mg 99 %
  • Vitamin B6 3 mg 222 %
  • Folate equivalent (total) 612 µg 153 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 21 mg 142 %
  • Vitamin K 251 µg 210 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Dinner Tonight: Roasted Tomato and Eggplant Soup Recipe

Ingredients

  • 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

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