Spiced Carrot and Lentil Soup

INGREDIENTS

600g carrots washed and chopped into small pieces

140g split lentils

1 litre of warm vegetable stock

2 tsp cumin seeds

Pinch of chilli flakes

2 tbsp olive oil

125 mls milk

METHOD

Dry-fry 2 tsp cumin seeds in a large hot pan and add a pinch of chilli flakes for about a minute or until they start to jump around the pan and release their aromas.

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, carrots, split red lentils, hot vegetable stock and milk to the pan and bring to the boil.

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

Blend the soup until smooth and serve