carrot and coriander soup

my mum makes this for me quite often when i go to see her, and it's so good i had to nick the recipe. weirdly, it's the only carrot and coriander soup variation i like at all.

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Step 1

boil the kettle for 1L water and set out: a large saucepan, a wooden spoon, a food processor and bowls/spoons.

Step 2

heat the large saucepan and dry fry 2tsp of cumin seeds and a pinch of chilli flakes for 1 minutes, or until they start jumping about the pan and releasing aromas. scoop out about half and set them aside.

Step 3

add 2 tablespoons of olive oil, the carrots (coarsely grated), lentils, 1L hot veg stock with the milk and yoghurt: bring to a boil.

Step 4

simmer for 15 mins on low/medium heat until the lentils have swollen and softened.

Step 5

blend the soup in a food processor until smooth.

Step 6

season to finish with salt and pepper, finish with a little plain yogurt and a sprinkle of the toasted spices.

Step 7

serve hot with warm naan breads.