4 tsp. olive oil, divided
3 lb. tomatoes (core tomatoes if you do not want to run through a food mill)
1/2 lb. carrots, scrubbed, trimmed and coarsely chopped
1 head garlic, cloves peeled
1 jalapeno pepper, seeded (optional)
2 medium eggplants (about 1 and 1/2 lbs), trimmed, chopped to 1/2-inch dice
1 and 1/2 C. cooked chickpeas (one 15-oz. can, rinsed)
1 tsp. curry powder
2 tsp. sea salt, divided
1/2 tsp. freshly ground black pepper, divided
2 C. filtered water
1/2 C. heavy cream (optional)
1/2 C. chopped flat-leaf parsley or cilantro

Preheat oven to 425 degrees F (400 degrees F convection). Drizzle 1 tsp. olive oil on a rimmed baking sheet; spread evenly across the surface. Slice each tomato in half and place cut side on the baking sheet. Drizzle or spray olive oil over the tops of the tomatoes. Toss carrots and garlic cloves with 1 tsp. olive oil, 1 tsp. salt and 1/4 tsp. pepper. Add to the tomatoes and roast at 425 degrees F until the tomato skins have blackened and the carrots are tender, about 45 minutes (35 minutes convection).
Toss eggplant and chickpeas with curry powder, 1 tsp. salt, 1/4 tsp. pepper and 2 tsp. olive oil. Spread on a rimmed baking sheet and roast until chickpeas are crispy, about 45 minutes (35 minutes convection). Push the roasted tomatoes through a food mill to remove skins, seeds & cores. Transfer tomato pulp, carrots & garlic (including any pan juices) to the bowl of a food processor. Process until smooth (add the 2 C. water if necessary) and transfer to a medium (4-quart) stockpot. Add the eggplant/chickpea mixture to the pot and bring to a simmer over medium heat. Thin the soup if necessary with the 2 C. water; simmer for 10 minutes to allow flavors to blend. Taste, adjust seasonings, and add the heavy cream if desired. Heat through and serve hot, garnished with parsley or cilantro and rustic bread.