Name: Spiced carrot & lentil soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp cumin seeds; pinch chilli flakes; 2 tbsp olive oil; 600g carrots washed and coarsely grated (no need to peel); 140g split red lentils; 1l hot vegetable stock (from a cube is fine); 125ml milk (to make it dairy-free, see 'try' below); plain yogurt and naan bread, to serve

Ingredients

4 serv.

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Instructions

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1 Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
2 Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
3 Simmer for 15 mins until the lentils have swollen and softened.
4 Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
5 Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.