Spiced Carrot Soup

This spiced carrot soup is so yummy and really warms you on a chilly day. I love to have it in a flask for work and feel treated when I have home cooking on a busy cold day. The sprinkled cumin and chilli seeds really give this soup a delicious kick.

Ingredients

1 tbsp coconut oil
2 tsp cumin seeds

1/2 tsp chilli flakes

500 g carrot, washed, ends cut off and roughly chopped

150g of either brown or red lentils

125g of milk (unsweetened almond for vegan)

1 litre of vegetable stock

tip

: I serve this soup in a warmed bowl with Arabic bread and a spoonful of yogurt, however it would go with any bread, especial a whole meal bread, and you cAn use cream instead of yogurt or a vegan substitute like plain coconut milk yogurt.

Directions

Heat a pan over a medium heat and dry roast the chilli and cumin seeds for around 2 minutes constant moving around until they become fragrant but not burnt. Remove half and set aside.

Add the coconut oil and carrots. Stir ensuring the carrots are coated in the oil and cook for 3-4 minutes.

Now add the stock and the lentils, turn up the heat and bring to the boil.

on a low to medium heat leave to simmer for approximately 20 minutes until the lentils are cook.

Blend (I usually use a stick blender in the pan).

At this point if the soup is a little thick just add more stock/water until you get the consistency you like.

Spoon into warmed bowls and lightly sprinkle with the remaining cumin and chilli.

Enjoy xox