Spicy Carrot Soup

Ingredients:

• Cumin seeds 2 tsp
• Chili flakes 1 pinch
• Olive oil 2 tbsp
• Carrots coarsely grated 1/2 kg
• Split red lentils 1/2 cup
• Vegetable stock 1 liter
• Milk 125 ml
• Plain yogurt 1 tbsp
• Naan to serve
  

Method:

1. Heat saucepan and fry cumin seeds and chili flakes for 1 minute until aroma comes.
2. Remove half seeds and set aside.
3. Add oil, carrot, lentils, stock and pan and bring boil to boil.
4. Simmer until the lentils have swollen and softened.
5. Whiz soup with a stick blender or a blender until smooth.
6. Season to taste and garnish with a dollop of yogurt and a sprinkling of reserved toasted spices.
7. Serve with warmed naan.