You may also like
Categories:
onion clove garlic Curry carrots tomatoes vegetable stock salt fresh coriander coriander seeds cumin seeds fennel seeds cinnamon cloves bay leaves paprika ground turmeric chilli powder Garam Masala
Viewed: 78 - Published at: 8 years agoIngredients
- 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
Method
- *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
