- 2 garlic cloves
- A thumb of turmeric
- A thumb of ginger
- 1 chilli
- A tin of coconut milk
- 2 courgettes
- A handful of mint
- 1 tbsp cumin seeds
- A gloss of oil
- 100-200ml boiling water or stock, if you have some
Peel and finely chop the garlic. Scrape the peel from your turmeric. Finely chop or grate it. Peel and grate 1 tsp ginger. Cut two or three thin slices from your chilli, more or less, to taste.
Heat a dry frying pan over a low heat. Add your cumin seeds and toast for 1 min. Get a large frying pan hot. Add enough oil to just gloss your pan. Tumble the garlic, turmeric, ginger, chilli and cumin seeds in the pan. Cook for a few mins, just till softened. Add your coconut milk. Simmer for a few mins.
Wash your courgettes. Halve. Use a teaspoon to scoop out the soft, middle seeds (as you would with a cucumber – toss these bits into a salad or nibble them raw). Finely chop or grate the rest of the courgette (the outer, green shell). Add it to the soup. Cook for a min, just to soften.
Add a handful of mint. Blend till smooth, add a little water or stock, if needed to thin. Taste. Season as needed. Add more mint or ginger, as needed.
Cut a few more slices from your chilli. Cook in a little hot oil for a moment, just till they’re a little crisp. Use to garnish the soup, along with a few mint leaves.