1/2 tsp garam masala
1/2 tsp dried crushed chillies
2.5 litres of chicken stock
Handful of fresh coriander leaves
Peel and finely chop the onions then fry gently in a little oil for about five minutes, until softened. Add the garam masala and dried chillies and fry for a further minute or so. Peel and chop the carrots and add these with the stock to the onions. Bring to the boil and simmer for about twenty minutes, then allow to cool slightly before blending to a smooth consistency along with the fresh coriander leaves. Taste and season before serving!
These quantities will make around 8 large bowlfuls- I like to make a big batch like this and put half in the fridge for another time.
Thanks so much for all your lovely comments and emails following my news last week that we're expecting another baby - it's very kind of you indeed to share best wishes and to follow our journey. The support from strangers has been so overwhelming over the highs and lows of the last year - it means a lot to me indeed, thank you!