Moroccan Spiced Carrot and Lentil Soup

Chop carrots. Heat olive oil in a pot on medium heat and fry carrots for 3 minutes.

Slice the onion and add to carrots. Stir and fry for 3 more minutes. Crush garlic and grate ginger and add to the pot. Stir and fry for 2 minutes.

Add the stock cube and spices and stir well. Add lentils and add water, so that the vegetables are just covered. Cook for 20 minutes over low heat, or until the carrot has softened. Stir occasionally.

Take pot off heat and puree soup with a handheld blender until smooth. Serve with a tablespoon of yoghurt and a sprinkle of torn coriander or cilantro.

Enjoy!