Simple, nourishing and unbelievably tasty! This one pot soup will leave you warm and satisfied. The perfect mid week meal served with a slice of crusty toast.
Heat a large saucepan and dry fry the cumin seeds and a pinch of chilli flakes for about a minute, until they start to release the aromas. Remove half of them and set aside.
Add 2 tbsp olive oil, the chopped carrots, lentils, stock and milk to the pan and bring to the boil.
Reduce the heat and simmer for 15minutes or until lentils have swollen and softened.
Using a stick blender to blend to soup until smooth. If you do not have a stick blender you can use a food processor instead.
Pour into soup bowls, sprinkle with the reserved spices, a dollop of dairy free yoghurt and some fresh coriander. Serve with a side of freshly toasted crusty sourdough.