Carrot, lentil & orange soup

• cumin seeds↗1 tsp tsp
• coriander seeds↗2 tsp tsp
• onion↗1

  chopped

• carrots↗225g g

  diced

• red lentils↗75g g
• orange juice↗300ml ml
• low-fat natural yogurt↗2 tbsp tbsp
• fresh chopped coriander

  to garnish

• pinch paprika↗

  to garnish

• vegetable stock↗600ml ml

Step-by-step instructions

1. 1

   Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.

2. 2

   Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.