Spiced Carrot & Lentil Soup

Method

1. Heat a large saucepan and dry fry cumin and dried chilli for 1 minute or until aromatic

2. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil

3. Simmer for 15 mins until the lentils have swollen and softened.

4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).