I adapted this recipe I found on the BBC Good Food website to my own taste. This is a lovely creamy soup that is ready in 30 mins!
- 2 tsp cumin seeds
- pinch chilli flakes
- 1 tbsp Olive oil
- 400-600g carrots, washed and coarsely grated
- 140g split red lentils
- 1 litre hot vegetable stock
- 1 can coconut milk (use half fat version of the coconut milk if counting the calories or you can use 125ml regular milk)
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside.
Add the oil, carrot, lentils, stock and coconut milk to the pan and bring to the boil.
Simmer on a low heat for 15 mins until the lentils have swollen and softened.
I then use my stick blender to make the soup smooth. Season to taste with some salt and pepper, plate up then sprinkle on the rest of the reserved toasted spices.