Ingredients
- Serves 4-6
- 2 tsp cumin seeds
- pinch chilli flakes
- 2 Tbsp olive oil
- 600g carrots, washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1litre hot vegetable stock (may need more if too thick)
- dash or two fish sauce (optional)
- plain yoghurt and good quality bread to serve
CARROT AND CUMIN SOUP
Method
- Heat a large saucepan and add the cumin seeds
- Dry-fry the cumin seeds until they become fragrant (1 minute), add the chilli flakes and toss around briefly
- Remove half of the seeds and set aside
- Add the oil, carrot, lentils, stock to the pan and bring to the boil
- Simmer for 30 minutes or until the lentils and carrots have softened
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer)
- Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices
- Serve with some good quality crusty bread
Comments
When making a soup like this it is paramount that you get the freshest, sweetest market ingredients available as the end result will be far superior!
Thanks to McArthurs Berry Farm for providing the carrots used in the demonstration at the market
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