Vickys Spiced Aubergine Soup, GF DF EF SF NF.

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

  1. Prepare 2 of medium aubergine/eggplant, diced.
  2. You need 1 of onion, chopped.
  3. You need 1 clove of garlic, finely chopped.
  4. Prepare 1 tbsp of medium strength curry powder*.
  5. Prepare 200 grams of carrots, diced.
  6. You need 400 grams of can of chopped tomatoes.
  7. Prepare 850 ml of vegetable stock.
  8. Prepare 1 of salt and freshly ground pepper to taste.
  9. You need 1 of fresh coriander to garnish.
  10. You need of Medium Curry Powder*.
  11. You need 2 1/2 tbsp of coriander seeds.
  12. Prepare 2 1/2 tbsp of cumin seeds.
  13. It’s 1 tbsp of fennel seeds.
  14. You need 2 inch of cinnamon stick.
  15. Prepare 1 tsp of cloves.
  16. It’s 3 of bay leaves.
  17. You need 1/2 tbsp of paprika.
  18. You need 2 tsp of ground turmeric.
  19. It’s 1 tsp of chilli powder.
  20. It’s 1 tbsp of garam masala.

Vickys Spiced Aubergine Soup, GF DF EF SF NF 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. To make a hotter powder add some extra garam masala and chilli powder.
  3. 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.
  4. 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.
  5. Season to taste with salt & freshly ground black pepper and serve with a garnish of fresh coriander leaves.

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