Spiced Carrot & Lentil Soup

I added a little onion jam..even more delicious!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large saucepan and dry-fry cumin seeds and chilli flakes for 1 minute. Scoop out about half with a spoon & set aside.

Step 2

Add olive oil, grated carrots, lentils, stock & milk to the pan and bring to the boil. Simmer for 20 minutes, or until lentils have swollen & softened.

Step 3

Whizz soup with stick blender or food processor until smooth (or leave it chunky if preferred).

Step 4

Season to taste with salt & freshly ground pepper. Serve with dollop of plain yogurt, sprinkling reserved toasted spices & coriander leaves, accompanied by warmed naan bread.