Serves 8

Peel and finely chop de onion. Peel and crush the garlic cloves.

Trim the leek, halve and cut into 2 cm slices. Put in a colander and wash under a running tap. Peel the carrots and cut into 1 cm slices. Trim the courgette, halve and cut into 2 cm slices.

Heat the olive oil in a heavy-bottomed saucepan. Fry the onion for 4 minutes with a pinch of salt until soft, then add the garlic and fry for another minute.

Add the leek and fry for 3 minutes until softened. Add the cumin seeds, curry powder and ginger and fry for a minute.

Add the carrots and courgettes and leave to sweat for 3 minutes, while stirring.

Pour in the wine and cook for a minute. Then pour in the stock and add some salt and pepper.

Cover with a lid and leave to cook over a medium heat for 45 minutes.

After 45 minutes, remove from the heat and puree to a soup with a stick blender. Adjust the seasoning with salt and pepper.

Before serving, briefly toast the flaked almonds with a pinch of salt in a frying pan until golden.

Distribute the soup between bowls and and then sprinkle over each portion of soup, followed by coriander, a squeeze of lemon juice and a dollop of sour cream.