For the Soup

Carrots 650 gr
White onion 2
Garlic clove 1
Vegetable stock 1 L
Ground cumin 2Tbsp
Paprika 2Tbsp
Ground Ginger 1Tbsp
Soy Sauce 1Tsp
Lime Juice 1Tbsp
Coconut milk 400ml

For the Garnish

Aubergine 1Whole
Peanut butter 2Tsp
Honey 1Tbsp
Soy sauce 2Tbsp
Fresh coriander Bunch
Raddish 3-4

To Make The Soup

  1. Roughly dice the onions and carrots and sauteed in 1 tsp of oil on a medium heat for 5 minutes.
  2. Add vegetable stock and simmer until soft (20-30 minutes).
  3. Add garlic, cumin, paprika, ginger and soy sauce
  4. Add coconut cream and chopped coriander, heat for 5 minutes. Blend then add lime juice

For the Garnish 

  1. Mix soy sauce, peanut butter and honey
  2. Dice aubergine and coat well with the peanut glaze. Bake for 25 minutes.

To Serve

Top tip for serving: make sure you heat up your serving bowls in the oven. Carefully ladle 1 to 1 ½ ladles of the soup into each bowl. Place 6-7 cubes of aubergine in a line just off centre in the soup. Now build this up with fine slices of radish and coriander leaves. You’re done!

Enjoy 🙂

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