Karoo is a thick soup that highlights the flavours of caramelised onion and yoghurt. Traditionally in Afghanistan, this was peasant food made in the provinces. As children in Australia, it became one of our favourite soups, because of the delicious and balanced flavours, which we’d enjoy with thick pieces of naan bread.
250ml (1cup) sunflower oil, plus 1tablespoon extra
Heat the oil in a saucepan over high heat and fry the onion, garlic, ginger and chilli for 5 minutes, or until the onion is soft and golden. Add the tomato and stir occasionally for 3–4 minutes, or until it starts to break down. Stir in 2teaspoons mustard seeds along with the other spices and