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1
Heat the oil gently in a large pan.
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2
Add the onion and cook gently until translucent but not brown, stirring occasionally.
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3
Add the garlic and chillies, cook for a few more minutes, stirring occasionally.
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4
Add the squash and carrots to the pan, stir to mix and cook for a minute or two. You may need to add some more oil to prevent sticking.
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5
Stir in the cumin and curry powder.
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6
Add enough stock to cover the vegetables: if you are using cubes or powder, use boiling water, which will speed up cooking.
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7
Bring to a boil, stirring occasionally.
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8
Cover and simmer for 20 minutes until the carrots and squash are soft enough to mush against the side of the pan with a spoon.
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9
While the soup is simmering, put the seeds into a dry frying pan and heat until they start to pop. Set aside.
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10
Blend the soup until smooth, using a stick blender or liquidiser (you will need to do this in batches if you are using a liquidiser).
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11
Add the peanut butter: if you are finishing off a jar as I was, spoon some of the warm soup into the peanut butter jar and swirl it around until everything is well mixed, then tip it into the soup.
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12
Add the lime juice and reheat the soup gently. Taste and adjust seasoning as desired.
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13
To serve: ladle the soup into bowls, then swirl a spoonful of yoghurt into each bowl. Sprinkle the coriander and seeds over the top.
