Spiced carrot & lentil soup

Method

• step 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.

• step 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.

• step 3

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

• step 4

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

• step 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.