Spiced Carrot & Red Lentil Soup

by Charlie McCarthy, Sr.

Ingredients

• 2 tsp cumin seeds
• chilli flakes
• 2 tbsp olive oil
• 600 g carrots (washed and coarsely grated,no need to peel)
• 140 g split red lentils
• 1 L vegetable stock
• 125 ml milk or coconut milk
• plain yogurt
• toasted spices
• naan breads

Recipe

1. Heat a large saucepan and dry-fry the 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. Scoop out about half with a spoon and set aside. Add the olive oil, the carrots, the split red lentils, the hot vegetable stock and the milk or coconut milk to the pan and bring to the boil.
3. Simmer for 15 mins 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 breads.

Enjoy!