Spiced Carrot And Lentil Soup - cooking recipe

Ingredients

2 teaspoons cumin seeds
1/8 teaspoon dried chili pepper flakes
1 tablespoon olive oil
600 g carrots, Grated
140 g lentils, split red
1 liter stock, Vegetable
125 ml milk
salt
pepper

Preparation

Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.
Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.