2-3 T vegetable oil
2 t ajwain seeds
1 t fennel seeds
1 t cumin seeds
1 t fenugreek seeds
1/4 t cayenne pepper
1 med onion, roughly chopped
4 cloves garlic, chopped
1 square inch ginger, chopped
1 fennel bulb, rough chopped
1/2 a 6-oz can of tomato paste
6 c chicken stock
2-3 med tomatoes, roughly chopped
juice of 1 lime
Heat oil in stock/soup pot. Once hot, add seeds. Stir and cook for about a minute, until seeds release scent.
Addd onion, garlic and ginger. Sautee until onion is soft.
Add fennel, tomato past, and stock. Simmer for about 35 minutes.
Add tomatos. Simmer until fennel is soft, about 15-20 minutes.
Pass through a food mill or blender. Make sure you've got a puree with a consistent texture.
Place back in stock pot. Bring to simmer and add juice of lime. Simmer for about 10 minutes. Serve.