Spiced Carrot And Lentil Soup

1. 1

   Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.

2. 2

   Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.

3. 3

   Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.

4. 4

   Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.