Roasted Tomato and Eggplant Soup

INGREDIENTS

• 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
• 1/2 pound carrots, cut into 3/4-inch pieces
• 10 garlic cloves
• 4 tablespoons olive oil
• Coarse salt and ground pepper
• 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 2 teaspoons curry powder
• 1/2 cup chopped fresh cilantro, for serving
• Toasted rustic bread, for garnish (optional)