Ingredients

• 600G carrots washed and coarsely grated
• 1 litre vegetable stock
• 3-4 tsp cumin seeds
• 1 tsp chilli flakes
• 150g split red lentils
• 125ml milk (I used coconut milk, not the tin kind)
• 0% natural greek yogurt/plain yogurt

Method

1. Dry fry the cumin & chilli flakes until they are jumping round the pan to release flavour
2. Put 1/3 of the spices aside
3. Add all ingredients to the pan apart from the yogurt
4. Bring to the boil
5. Simmer for 15 minutes until the lentil are cooked
6. Blend/blitz soup or you could serve chunky
7. Serve
8. Sprinkle some of the toasted spices over your served soup with a dollop of 0% yogurt

Carb day? Serve with a warmed naan bread #yum

Looks great!

It's one of my favourites now. I had it last week without blending and it was still amazing. I prefer chunkier soup too