Carrot And Lentil Soup - cooking recipe

Ingredients

2 tsp cumin seeds
1 tbsp vegetable oil
1 tbsp chopped fresh ginger
1 1/2 lbs carrots, chopped
3/4 cup red lentils
3 None vegetable bouillon cubes
None None Plain yogurt, naan bread, to serve

Preparation

Place cumin seeds in a small skillet on medium heat. Cook, stirring, 1 min, or until fragrant.
Heat oil in a medium saucepan on medium-high heat. Add ginger; cook, stirring, 1 min, or until fragrant. Add carrot; cook, stirring, 3 mins.
Add lentils, crumbled bouillon cubes, 1/2 the cumin seeds and 5 cups water. Bring to a boil. Reduce heat to medium; simmer, covered, stirring occasionally, 20 mins, or until carrot and lentils are tender.
Blend soup until smooth in a blender or with an immersion blender. Season. Top with yogurt and sprinkle with remaining cumin seeds. Serve with naan bread.