roasted tomatoe and eggplant soup

this is from "everyday food" magazine

3 lbs. plum tomatoes, cored and halved lengthwise
1/2 lbs. carrots, cut into 3/4 inch pieces
10 garlic gloves
4 tbls olive oil
coarse salt and ground pepper
1 large eggplant (1 1/2 pds), cut into 3/4 inch chunks
1 can (15.5 ounces) chickpeas, drained and rinsed
2 tsp curry powder
1/2 cup chopped fresh cilantro, for serving
toasted rustic bread for garnish (optional)

preheat oven to 425 deg. with racks on top and bottom. on a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 trbls oil, 1 tsp salt and 1/4 tsp pepper. spread in a single layer, with tomatoes cut side down.

on another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tbls oil, 1 tsp salt and 1/4 tsp pepper. spread in a single layer. place both sheets in oven (tomatoe mixture on top rack). roast until tender, tossing mixtures halway through, about 45 minutes.

3. using tongs, peel off and discard tomato skins. puree tomato mixture (including juices) in a blander or food processor until smooth. transfer to a large pot. stir in eggplant mixture, thin with 3 to 4 cups water. bring to a simmer over medium heat. season with salt and pepper. serve with sprinkled cilantro, garnish with bread if desired.

i might want to leave out the curry on this