Instructions: 1. Heat the oil, add the onion and saute, then add the garlic, coriander, garam masala and cumin and continue cooking for 2 minutes.

2. Add the courgettes and carrots and saute 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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