Whether you want to consider this a katsu sauce or a carrot soup, that’s up to you. But it’s still good!
Ingredients
- 2 onions
- 2 carrots
- 4 garlic cloves
- Thumb of ginger
- 1 - 2 chillies
- 2 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Veg stock cube
- 1 tbsp soy sauce
- 1 tbsp miso
- A can of coconut milk
Method
- Roughly chop your ingredients.
- Fry onion and carrot.
- When soft, add in garlic, ginger and chilli(es).
- Add in seasonings.
- Add in soy sauce and miso.
- Add in coconut milk.
- Simmer 20 minutes without lid.
- Blend.
- Simmer until desired thickness.
- Serve with rice and crispy tofu.
Additional notes
- For crispy tofu, either do breaded or coat in cornflour and fry in plenty of oil.
- I use Oxo cubes which are 1 per 190 ml. Take this into consideration.