Carrot & Spicy Lentil soup

Wash and grate all the carrots. Make up the vegetable stock (I sometimes use chicken stock, too) and roughy chop up the coriander, if using.

Dry roast the cumin and chili flakes for about 10 to 15 seconds on low heat to release the flavours (no more, or the fumes will become toxic!). Set aside half of the spice mixture.

Add the carrots, lentils, coconut milk and one litre of the stock, and bring to the boil. Add half the coriander and leave to simmer for 5 minutes.

Once the lentils have swollen, add the rest of the stock if the soup is too thick. Add yet more stock if you want it even thinner.

Using a hand blender, whizz the soup up in the pot until smooth. Taste, and add the remaining cumin/chili if desired. Also add the rest of the coriander.

Serve in prewarmed bowls with a swirl of yoghurt.

Delicious with naan bread!