Roasted Eggplant and Tomato Soup

 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise

large carrots, cut into 3/4-inch pieces

garlic cloves, peeled

olive oil

Kosher salt and ground black pepper

large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks

garbanzo beans, drained and rinsed

curry powder

chopped fresh cilantro, for serving

large rimmed baking sheets

Food processor or blender