Ingredients
30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1tsp ground coriander
½tsp garam masala
4 courgettes, diced
2 carrots, sliced
¼tsp dry mustard
900ml/1½pt vegetable stock
15ml/1tbsp tamari
salt & freshly ground black pepper
Method
1. Heat the oil, add the onion
and sauté, then add the garlic,
coriander, garam masala and cumin and continue cooking for 2 minutes.
2. Add the courgettes and
carrots and sauté until tender.
3. Add the mustard powder and stock, bring to the boil and simmer for
20 minutes.
Add the tamari, season to taste, and allow to cool slightly, before pureeing
in a food processor or blender. Serve hot with sun-dried tomato ciabatta.
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