Spiced carrot & lentil soup

• cumin seeds↗2 tsp tsp
• chilli flakes↗pinch pinch
• olive oil↗2 tbsp tbsp
• carrots↗600g g

  washed and coarsely grated (no need to peel)

• split red lentils↗140g g
• hot vegetable stock↗1l l

  (from a cube is fine)

• milk↗125ml ml

  (to make it dairy-free, see 'try' below)

• plain yogurt↗

  and naan bread, to serve

Step-by-step instructions

1. 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. 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. 3

   Simmer for 15 mins until the lentils have swollen and softened.

4. 4

   Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

5. 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.