Name: Vickys Spiced Aubergine Soup, GF DF EF SF NF
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; Medium Curry Powder*; 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

Vickys Spiced Aubergine Soup, GF DF EF SF NF.

You can have Vickys Spiced Aubergine Soup, GF DF EF SF NF using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vickys Spiced Aubergine Soup, GF DF EF SF NF

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

Vickys Spiced Aubergine Soup, GF DF EF SF NF instructions

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.
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. To make a hotter powder add some extra garam masala and chilli powder.
Getting on with the soup itself, put all the ingredients except for the salt, pepper & coriander into a large saucepan. Bring to the boil then reduce the heat and simmer for approximately 25 minutes until the aubergine is soft and pulpy.
Pulse the soup in batches through a blender just a few times so you retain some of the aubergines consistency. You don't want it to be completely smooth.
Season to taste with salt & freshly ground black pepper and serve with a garnish of fresh coriander leaves.