Carrot and lentil soup
Delicious and easy. Barely modified from a BBC recipe.
- Cumin seeds, 2 tsp
- Chilli flakes, pinch
- Olive oil
- Carrots, 600 g (1.3 lb)
- Red lentils, 140 g (5 oz)
- Vegetable stock, 1 litre
- Coconut milk, 125 ml
In a large saucepan, dry-fry the cumin and chilli flakes, being careful not to let them burn. Scoop out about half and set them aside.
Meanwhile, roughly chop the carrots.
Add to the saucepan some olive oil, the chopped carrots, the lentils, the vegetable stock, and the coconut milk. Bring to a gentle boil and simmer until the lentils have softened.
Blend in a food processor the degree of chunkiness or smoothness you prefer. You will likely need to do this in batches.
Season with the toasted spices previously set aside.