Indian Summer Soup

Name: Indian Summer Soup
Yield: Serves 6
Ingredients: 2 teaspoons garam masala; 1.2 litres (2 pints) vegetable stock or water; 2 teaspoons caster sugar; 2 aubergines, cut into 1 cm (½ in) cubes; 4 tablespoons lemon juice; 3 tablespoons groundnut oil; 6 tablespoons natural yogurt; 3 large cloves garlic, peeled and chopped finely; 2.5–5 cm (1-2 in) piece fresh root ginger, peeled and chopped finely; 2–5 pinches cayenne pepper; 50 g (2 oz) creamed coconut, chopped; 2 tablespoons tomato purée; 1 kg (2 lb) tomatoes, chopped; Salt and cayenne pepper; 25 g (1 oz) butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This deliciously aromatic soup is Indian in character and can be served either hot or cold according to the weather.

Ingredients

2 aubergines, cut into 1 cm (½ in) cubes
3 tablespoons groundnut oil
25 g (

Dinner
Soup
Vegetarian
Gluten-free

Method

Rub the cubed aubergine all over with salt. Leave the cubes in a colander in the sink for about 30 minutes to drain off any bitter juices, then rinse off all the salt, drain and pat dry with kitchen paper.

Heat the oil in a large, heavy-based saucepan over a fairly high heat. Add the aubergine cubes and brown them all over. Reduce the heat and stir in the butter, garam masala, chopped g