Grate your carrots ( no need to peel them just rinse and grate!) and weigh/ measure out other ingredients.

Toast your cumin seeds and chilli flakes/ powder in a dry saucepan (no oil) for 1 minute. It says add a pinch of chilli but I add about half a tsp as I like spice, it's jut your personal preference :)

Once the spices are toasted take half out of the pan and put to one side.

Add remaining ingredients (carrots, lentils, vegetable stock, milk and oil) to the pan.

Bring to the boil, then leave to simmer for 15minutes

Blend to a smooth consistency, then season to your taste - although I often find it doesn't need it!

What soup looks like after blending.

Pour into bowls and sprinkle the spices you set aside earlier on top and enjoy! Serves 4 and can be frozen for up to a month :D