Spiced Carrot & Lentil Soup

Ingredients (all available at Plentiful - except fresh coriander to serve)

• 2 tsp cumin seeds
• Pinch of chilli flakes
• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock
• 125ml plant-based milk (to make it dairy-free, can also use dairy)
• Plain yogurt and fresh coriander, to serve

Method:

1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
2. Scoop out about half with a spoon and set it aside. Add 2 tbsp olive oil and 600g coarsely grated carrots, along with 140g split red lentils, 1l hot vegetable stock, and 125ml plant-based milk to the pan. Bring the mixture to a boil.
3. Simmer for 15 minutes 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 bread.