I really, really love soup.

I really do love soup. This one was originally intended to be something rather different, more of a pureed carrot soup with some of the stewed tomatoes, but it kind of evolved as I went and I'm quite happy with the results. The rice and mashed (instead of pureed) vegetables make it a little heartier, and the honey adds just a touch of flavor without adding sweetness. Also equally tasty without tomato. Gluten-free.

Roasted carrot and vegetable soup

1/2 pound baby carrots
1 zucchini, halved lengthwise
1 japanese eggplant, halved lengthwise
6 cloves of garlic, one end trimmed off
1/4 cup extra virgin olive oil
3 cups chicken broth
1 tablespoon honey
scant 1/2 cup stewed tomatoes
1 cup cooked leftover rice (preferably jasmine)

Preheat oven to 400 degrees. Combine vegetables, garlic, and olive oil in a small roasting pan. Cover pan with foil; roast vegetables 45 minutes. Cool veggies until cool enough to handle; scoop zucchini and eggplant pulp from the skins. Remove garlic from its peel, and mash veggies and garlic together. Toss into pan, add chicken broth and honey, and simmer 5 minutes to blend the flavors. Remove from heat; stir in tomatoes and rice, and serve.