‘The inspiration for this soup came from the irresistible Chicken Katsu Curry at Wagamama. Home made healthy comfort food that you can make quickly at home. Amazing flavours and perfect for January. It takes 35 minutes to prefer from start to serving it but it is even more delicious the day after’
You will need:
1 tablespoon oil
4 cloves garlic
1/2 kilo carrots or butternut squash or a mix of both
2 tablespoons mild curry powder
1 all natural stock cube
1 tablespoon agave or use stevia [or honey if not vegan]
1 bay leaf
1 tablespoon tomato puree
4 tablespoons soy sauce
1 tablespoons grated fresh ginger
1 teaspoon garam masala
fresh coriander to garnish
Roughly chop the vegetables. Remove the seeds from the butternut squash but leave the seeds on.
Place the oil in a pot over low heat and add the curry powder, garam masala and grated ginger and allow the spices to infuse. Add the onion, garlic, water and all-natural stock cubes. Add the butternut squash and/or carrots. Stir and bring to a boil. Add the soy sauce and tomato puree and simmer for 25 minutes. Remove from heat. Add the agave or honey [or stevia] and blend it until it is smooth and consistent.
Chop up the fresh coriander. Add half of it to the soup and mix in.
Garnish with the rest of the chopped fresh coriander and serve.