Four Sisters Food

Ingredients

3 tablespoons olive oil

1 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1 teaspoon Madras curry powder

1 tablespoon chopped fresh ginger

2 cups chopped onions

4 cups peeled, sliced organic carrots

1 teaspoon finely grated lemon peel

2 teaspoons fresh lime juice

5 cups of organic chicken broth

Plain yoghurt

Method

Grind the coriander and mustard seeds finely.  Heat the oil in a large heavy-bottomed pan.  Add the seed powder and curry powder .  Fry gently for about 1 minute.  Add the ginger and fry this for 1 minute.  Add the onions and fry for 3 minutes or until softened.  Add carrots, stock, lime peel and lime juice.  Bring to the boil and then cook over low heat for about 30 minutes.  Blend the mixture in a blender until smooth adding more stock if necessary.  Return to the pan to reheat.  Serve with a dollop of yoghurt.

Serves 6