Comforting carrot soup

Mmmm Monday

Rustle up this comforting soup made with fresh carrots, fragrant ginger and warming turmeric, topped with a spicy garnish. For a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk.

Ingredients

2 tsp cumin seeds
pinch chilli flakes
5cm (2in) piece ginger, finely sliced
2 tsp turmeric
2 garlic cloves, finely sliced
2 tbsp olive oil
600g carrots washed and coarsely grated (no need to peel)
140g split red lentils
1-litre hot vegetable stock (from a cube is fine)
125ml milk
plain yoghurt
and naan bread, to serve

Method

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.

Scoop out about half with a spoon and set aside.

Add 2 tbsp olive oil, ginger, turmeric and garlic and cook for a few minutes, stirring occasionally.

Then add 600g coarsely grated carrots, 140g split red lentils, 1-litre hot vegetable stock and 125ml milk to the pan and bring to the boil.

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

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

Season to taste and finish with a dollop of plain yoghurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.