Vickys Spiced Aubergine Soup, Gluten, Dairy, Egg & Soy-Free

Ingredients

• 2 medium aubergine/eggplant
• diced
• 1 onion
• chopped
• 1 clove garlic
• finely chopped
• 1 tbsp medium strength curry powder*
• 200 grams carrots
• diced
• 400 grams can of chopped tomatoes
• 850 ml vegetable stock
• 1 salt and freshly ground pepper to taste
• 1 fresh coriander to garnish
• 2 1/2 tbsp coriander seeds
• 2 1/2 tbsp cumin seeds
• 1 tbsp fennel seeds
• 2 inch cinnamon stick
• 1 tsp cloves
• 3 bay leaves
• 1/2 tbsp paprika
• 2 tsp ground turmeric
• 1 tsp chilli powder
• 1 tbsp garam masala

Instructions

1. *To make the curry powder, dry fry the coriander, cumin and fennel in a pan for a minute until you can smell their aroma, then take off the heat and let cool
2. Mix the toasted seeds with the other ingredients in a coffee grinder or use a pestle & mortar to grind everything as finely as you can and store what you don't use in an airtight jar.
3. To make a hotter powder add some extra garam masala and chilli powder
4. Getting on with the soup itself, put all the ingredients except for the salt, pepper & coriander into a large saucepan.
5. Bring to the boil then reduce the heat and simmer for approximately 25 minutes until the aubergine is soft and pulpy
6. Pulse the soup in batches through a blender just a few times so you retain some of the aubergines consistency.
7. You don't want it to be completely smooth
8. Season to taste with salt & freshly ground black pepper and serve with a garnish of fresh coriander leaves