Method

Soup

Heat a splash of olive oil in a large pot over medium-high heat. Add the onion and fry until it softens and starts to brown. Add the garlic and ginger and fry for a minute until fragrant. Add the tomato paste and spice and stir fry for another 2 minutes. Add the tinned tomatoes, sugar and chicken stock and bring to a boil, then reduce the heat to a simmer.

Put the lid on but leave it cracked and simmer for 30 minutes, stirring occasionally. After 30 minutes, the soup should’ve reduced to a thicker consistency. If it is not the desired consistency, then simmer with the lid off for 5 minutes more. Taste the soup and adjust the seasoning, then remove it from the heat and add the cream. Blitz with a stick blender until smooth.
Yoghurt Flatbreads

Whisk the flour, baking powder, salt and lemon zest in a mixing bowl. Add the yoghurt and mix until the dough comes together. Turn it out on a work surface and knead it briefly until there is no dry flour. Cover and let the dough rest for at least 10 minutes.

Divide the dough into 6 equal size pieces. Dust your work surface and rolling pin to prevent sticking then roll the balls out into roughly a dinner plate size. Set a large frying pan over high heat. Cook the flatbread in a dry frying pan for 1 ½ -2 minutes, then flip and brush with butter on the upturned side and cook for another 1 ½ -2 minutes. PLace the the cooked flatbreads into a pot/dish with a lid to keep warm while you cook the rest.
To Serve

To serve, dish up generous bowls of soup and top each bowl with a dollop of yoghurt, chopped cashews, a sprinkle of coriander and flatbreads on the side.