Spicy Aubergine, Tomato and Apricot Soup (v)

Very quick and easy autumnal soup here, with more than a hint of warm Middle Eastern sun. Smoky aubergine, sweet tomato and apricot, and a truly lovely smack of background chilli. This makes a big batch and it's even better the next day.

Serves 6-8

Ingredients:
675g aubergines (approx 3)
6tbsp olive oil
1tsp cumin seeds
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
110g dried apricots, finely chopped
2.5cm piece ginger, grated (don't bother peeling. Seriously)
450ml tomato passata
juice 1/2 lemon
1.5 litres vegetable stock
salt and black pepper to taste
1tbsp fresh coriander, chopped

Method:
1. Heat oven to 200C/gas 6. Cut the aubergines in half, brush with 3tbsp of olive oil and bake for approx 30 minutes until soft.
2. Remove from oven and roughly chop.
3. Heat remaining oil in a saucepan and sauté the cumin, onion, garlic and chilli for 2-3 minutes, without colouring. Add the apricots, ginger, passata, lemon juice, aubergines and half of the stock.
4. Bring to the boil, then simmer for 20 minutes. Allow to cool slightly then blitz with a blender until smooth.
5. Add the remaining stock, check seasoning and return to heat for 5 minutes. Stir in the coriander and serve.